Try Valentine Warner’s open steak sandwich on rye bread with horseradish cream.
Preheat the oven to 190C/170C fan/gas 5. Season the beef generously with salt and pepper. In an ovenproof pan on a high heat, sear the beef on all sides. Place the pan in the oven for 17 minutes, or until the desired pinkness is achieved.
Beat the whipping cream in a mixing bowl until fairly stiff. Add a dollop of creme fraiche and the Dijon mustard. Mix thoroughly.
Mix the horseradish root with the cream and creme fraiche. Add a pinch of salt and mix to combine.
Slice and butter the rye bread.
Slice the beef finely into evenly sized slices. Layer the sliced beef, horseradish creme, shallots and cornichons onto the rye bread slices.
Drizzle with walnut oil and lemon juice, chop up the fresh chives and sprinkle on top. Add a final grating of lemon zest and serve.
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