Cut the excess fat off the steaks. Rub both sides of the meat with a cut clove of garlic, sprinkle with roughly ground black peppercorns and drizzle with enough olive oil to coat.
Cover and let it sit for 10 mins (or put in the fridge for longer). Meanwhile, make your horseradish mayonnaise if it is not already made.
Heat up a heavy frying pan or grill pan. When smoking hot, put the steaks on and cook for about 5 mins on each side, depending on how you like the steak cooked. Don’t forget to turn the heat down a little, if the steak is blackening too much!
Take the steaks off the pan and let it rest for 5 mins in a warm oven, while you fetch your other ingredients.
Cut the baguettes in half, then split open with with a bread knife, slice the steak thinly and put into the bread with rocket leaves, sea salt, pepper and lastly a really good lashing of horseradish mayonnaise.
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