Steak Sandwich With Pyengana Cheddar, Baby Rocket,Tomato and Spice Jam
Serves: 4
Ingredients
4 x 70g Pieces of Beef Fillet
Sea Salt
Freshly ground White pepper
Extra Virgin Olive Oil
8 Thin slices Pyengana Cheddar Cheese
4 x 80g Pieces of Sourdough bread baguette sliced lengthways
20 g fresh baby Rocket
100 g Neil Perry Tomato and Spice Jam
Method
- Using a meat mallet, pound the beef fillet until about 3mm thick.
- Brush with olive oil, sprinkle with salt and pepper, and char-grill quickly on both sides until medium rare. Rest for 5 minutes.
- Sprinkle the baguette with olive oil and char-grill till a bit crispy.
- To assemble, layer the beef fillet on the baguette followed by the Tomato and Spice Jam, Rocket and Pyengana cheddar.
Tips
Always rest steaks after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.
Note: Not all images displayed on this page utilise Cape Grim Beef.