Steak Sandwich

Here’s what you’ll need

• Olive oil, for frying
• 700g Fillet of beef or ribeye steak
• 1 whole head of garlic, cut in half horizontally
• 3 to 4 Thyme sprigs
• Butter
• Sea salt and freshly ground black pepper
• 600g Rocket, to serve

For The Mustard Mayonnaise

• 3 tbsp Good-quality mayonnaise
• 3 tsp wholegrain mustard

For The Toasted Ciabatta or Focaccia

• 12 slices of ciabatta, about 1.5cm thick
• 2-3 tbsp olive oil

Step-by-step method

1. Preheat the oven to 200C/Gas 6.
2. Heat a large ovenproof frying pan until hot and add a glug of oil.
3. Grind a generous amount of salt and pepper onto a board and roll the fillet/ribeye in the seasoning.
4. Fry over a high heat for 1-2 minutes on each side until gently coloured all over, including the ends.
5. Add the garlic and thyme sprigs, heat for a minute, then sit the beef on top of them.
6. Add a couple of knobs of butter, spooning it over the steak to baste.
7. Place the beef in the preheated oven and roast for 15-17 minutes until rare or medium rare.
8. Remove from the oven, cover loosely with foil and leave to rest for 15 minutes, basting now and again with the juices from the pan.
9. Combine the ingredients for the mustard mayonnaise. Season, then spoon into a serving bowl and set aside.
10. To make the toast, heat a griddle pan until smoking hot.
11. Drizzle the sliced ciabatta with the olive oil, season and then griddle for 1-2 minutes until golden on both sides.
12. Repeat until all the bread is toasted and then place on a serving platter.

To serve: Thickly slice the rested fillet/ribeye of beef, place on a platter and put on the table with the toast, mayonnaise, rocket leaves to be assembled by your guests.