Shooters Sandwich Recipe

Recipe Category: Sandwich

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Makes 1; :SERVES 6

DUXELLES:

2 tbsp (25g) butter
8 shallots, very finely chopped
14oz (400g) button or chestnut mushrooms, finely chopped A sprig of fresh thyme, leaves picked
2 garlic cloves, crushed
a splash of brandy
sea salt and black pepper, to taste
2 steaks, such as rib-eye or sirloin, which will fill the loaf (the size of each steak will depend on the size of loaf used) 1 large round white cob loaf Horseradish sauce
dijon mustard

First, make the duxel es by melting the butter in a frying pan or skil et and cooking the shal ots and mushrooms slowly until almost al the moisture is gone
Add the thyme, garlic, and brandy and cook again until reduced and nearly al the brandy has cooked off
Season with salt and pepper
Remove from the heat and set aside
Cook the steaks by heating a ridged griddle pan until screaming hot, then season the steaks heavily with salt and pepper just before putting them into the pan
Cook until medium-rare
Cut off the top third of the loaf to make a lid, then hol ow out the rest, reserving the crumb for use in another recipe
Spread some horseradish sauce on the bottom of the loaf, then add the first steak, fol owed by the duxel es
Add the second steak
Don’t worry if it pokes out of the top, as the sandwich wil be pressed overnight
Spread Dijon mustard on the cut side of the lid, then put the lid back on the loaf
Wrap the sandwich in wax (greaseproof) paper and tie it up with string
Do this tightly
Wrap the whole thing in aluminum foil, then put it in the refrigerator where it can rest overnight
Weigh the top of the sandwich down with something good and heavy
This may require several heavy pans or whatever you have at your disposal
Just make sure it’s properly pressed
The next day, remove the weights and remove and discard the wrappings, then cut the loaf into wedges and serve

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