Ultimate Steak au Poivre Sandwiches

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs red onion
• 200g cabbage
• 1pcs pear
• 10g pepper and garlic seasoning
• 2pcs beef rump steaks
• 10g capers
• 250ml cream
• 2pcs sandwich rolls
• 1bunch chives
• 19ml olive oil
• 10ml extra virgin olive oil
• 5ml red wine vinegar
• 3ml dijon mustard

Method

1. Step 1 — Bake frites
   Preheat the oven to 200C, fan-forced. Line a large oven tray with baking paper. Cut the unpeeled potatoes into 1cm-thick chips. Put the chips on the lined tray, drizzle with 2 tsp olive oil and season with salt and pepper, then toss to coat. Bake for 25 mins or until golden and tender.
2. Step 2 — Prep ingredients
   Meanwhile, whisk 2 tsp extra virgin olive oil and 1 tsp red wine vinegar in a large bowl and season with salt and pepper. Thinly slice half the onion*. Shred the cabbage with a sharp knife or mandoline. Thinly slice the unpeeled pear, then add to the dressing and toss to coat (the dressing will prevent the pear discolouring).
3. Step 3 — Cook steaks
   Combine half the pepper and garlic seasoning and 2 tsp olive oil in a large bowl and lightly season with salt. Add the steaks and turn to coat. Heat a medium frypan over high heat until hot (see cooking tip). Reduce the heat to medium-high and cook the steaks for 2-3 mins each side for medium-rare, or until cooked to your liking. Remove from the pan and rest for 3 mins.
4. Step 4 — Make pepper sauce
   Heat 1 tsp olive oil in the same pan over medium-high heat. Cook the onion and remaining pepper and garlic seasoning, stirring, for 3-4 mins until starting to soften. Add the capers, half the cream* and ½ tsp dijon mustard and bring to the boil. Reduce heat to medium and cook, stirring occasionally, for 2 mins or until slightly thickened. Taste, then season with salt.
5. Step 5 — Toast bread rolls
   While the sauce is cooking, halve the rolls through the middle, taking care not to cut all the way through. Put on an oven tray and bake for 6 mins or until lightly toasted.
6. Step 6 — Fill rolls and serve
   Add the cabbage to the pear and toss to combine. Coarsely chop the chives. Thinly slice the steaks. Fill the rolls with steak and some of the slaw, then drizzle the steak with the resting juices. Divide the steak sandwiches, frites and remaining slaw among plates. Drizzle the pepper sauce over the sandwiches and frites and scatter with chives to serve.

Allergens

Sulphites, Gluten, Sesame, Soy, Wheat, Milk