Ingredients
- 1 thumb-size piece of fresh horseradish root
- 90g crème fraîche
- 1 tsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tbs vegetable oil
- 2 x thick cut Striploin steaks
- Sea salt
- 100ml cognac
- 2 tbs freshly ground black pepper
- 1 tbs red wine vinegar
- 400ml cream
- 30g butter
- 1 tbs pickled green peppercorns (if none, add another tbs of black pepper)
- Lemon juice, to season
- 1 sourdough baguette
- 2 tbs soft butter
- Handful fresh rocket leaves
- Peel the piece of horseradish root, then grate finely and place in a small bowl. Add the crème fraîche, vinegar and mustard, and stir to combine then set aside.
- For the cooking of the steak and sauce, see steak au poivre recipe.
- When the steak is cooked and coated in the sauce, cut two pieces off the sourdough baguette, approximately the length of the steaks, then turn them on their side and slice them in half lengthways. Spread on some soft butter, then toast them in a non-stick frying pan on a medium heat until golden brown.
- Place the steaks on to a chopping board and slice. To build the steak sandwich, start by spooning on some horseradish sauce and spreading on the toasted buttery sourdough base. Add some rocket leaves, then the slices of steak. Finish by spooning on some more pepper sauce before topping with the toasted baguette lid.
