Try Valentine Warner’s open steak sandwich on rye bread with horseradish cream.


  • 1 kg beef sirloin

  • 4 tbsp whipping cream

  • 2 tbsp creme fraiche

  • 2 tsp Dijon mustard

  • ¼ root horseradish, grated

  • 12 slices rye bread

  • 6 cornichons, sliced

  • 1 shallot, sliced

  • Butter, to spread

  • Walnut oil, to drizzle

  • 1 lemon, juiced

  • Chives

  • ½ lemons, zest only


  • 1.

    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.

  • 2.

    Beat the whipping cream in a mixing bowl until fairly stiff. Add a dollop of creme fraiche and the Dijon mustard. Mix thoroughly.

  • 3.

    Mix the horseradish root with the cream and creme fraiche. Add a pinch of salt and mix to combine.

  • 4.

    Slice and butter the rye bread.

  • 5.

    Slice the beef finely into evenly sized slices. Layer the sliced beef, horseradish creme, shallots and cornichons onto the rye bread slices.

  • 6.

    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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