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"Popped into Ian Chatfield butchers in Tonbridge yesterday! Lovely shop, friendly, well priced, quality meat & cheese"

Fl, TUNBRIDGE WELLS

"Sausages are great, their mince is the only one I trust. Could never go back to the supermarket. Great service too!"

RICHARD, TONBRIDGE

Ian Chatfield’s Posh Open Steak Sandwich

Cooking time: approx. 15-20 mins

Serves 4 people

Ingredients

  • X20 cherry tomatoes, cut into ½
  • 600g Sliced mushrooms
  • X2 red onions, sliced
  • X2 garlic cloves, crushed
  • X4 Sirloin/rump steaks (Ian Chatfield’s, of course!)
  • X4 Ciabatta rolls
  • X1 Bag of rocket
  • X5 Tablespoons of mayonnaise
  • X3 Teaspoons of horseradish
  • Parmesan cheese, finely grated
  • X2 Tablespoons of oil
  • 100g of salted butter

Method

  1. Turn on oven to 200 degrees
  2. Put cherry tomatoes in a roasting try. Drizzle x1 table spoon of oil over the tomatoes and season with salt and pepper.
  3. Mix together the mayo and horseradish.
  4. Cut the ciabatta roll in half and spread the horseradish and mayo sauce on both sides of each roll.
  5. Heat a saucepan with the garlic butter, add the onions and mushrooms and cook in the butter until soft.
  6. Season the steaks with salt and pepper
  7. Heat the griddle pan. Add a table spoon of the oil and wait until the pan gets really hot, then lay the steaks in the pan. Cook for about 4 minutes on each side which will cook to medium/rare.
  8. Let the steaks rest for about 5 mins, slice steaks into strips.
  9. Add mushrooms and onion onto the ciabatta rolls. Then place a handful of rocket on top of the mushrooms and onions.
  10. Lay the strips of steak on top of the rocket. Place the roasted tomatoes on top of the steak and rocket.
  11. Finely grate parmesan cheese over the sandwich.

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