These were very nice and pretty filling. We cooked the steak on the BBQ (because we can) and I actually cheated and didn't make the mustardy mayo, as I had dijonnaise in the fridge and used that instead. The shame, I know...
*Taken from Murdoch Books 'Australian Family Favourites', published 2007*
Ingredients
3 tbs olive oil, plus extra for frying
1 red onion, sliced
1 tsp brown sugar
2 tsp balsamic vinegar
1 tsp thyme
1 tbs Dijon mustard
3 tbs mayonnaise
100g rocket
500g beef fillet, cut into 4 thin slices
2 thick baguettes, cut in half, or 8 thick slices of bread
2 tomatoes, sliced
Method
Heat 2 tablespoons of oil in a small saucepan. Add the onion and cook very slowly, with the lid on, stirring occasionally, until the onion is soft but not brown. Remove the lid, add the sugar and vinegar and cook for a further 10 minutes, or until the onion is soft and just browned. Remove the pan off the stove and stir in the thyme.
Meanwhile, make the mustardy mayo by mixing together well the mustard and the mayonnaise in a small bowl.
Drizzle the rocket leaves with the remaining olive oil and season.
Heat 1 tablespoon of the extra oil in a frying pan over high heat and cook the steaks for 2 minutes on each side, adding more oil if necessary. Season to taste.
To serve, put out the bread, along with separate bowls containing the onion, mustardy mayo, rocket leaves, steak and sliced tomatoes. Let everyone make their own baguette.
Serves 4
*Taken from Murdoch Books 'Australian Family Favourites', published 2007*
Ingredients
3 tbs olive oil, plus extra for frying
1 red onion, sliced
1 tsp brown sugar
2 tsp balsamic vinegar
1 tsp thyme
1 tbs Dijon mustard
3 tbs mayonnaise
100g rocket
500g beef fillet, cut into 4 thin slices
2 thick baguettes, cut in half, or 8 thick slices of bread
2 tomatoes, sliced
Method
Heat 2 tablespoons of oil in a small saucepan. Add the onion and cook very slowly, with the lid on, stirring occasionally, until the onion is soft but not brown. Remove the lid, add the sugar and vinegar and cook for a further 10 minutes, or until the onion is soft and just browned. Remove the pan off the stove and stir in the thyme.
Meanwhile, make the mustardy mayo by mixing together well the mustard and the mayonnaise in a small bowl.
Drizzle the rocket leaves with the remaining olive oil and season.
Heat 1 tablespoon of the extra oil in a frying pan over high heat and cook the steaks for 2 minutes on each side, adding more oil if necessary. Season to taste.
To serve, put out the bread, along with separate bowls containing the onion, mustardy mayo, rocket leaves, steak and sliced tomatoes. Let everyone make their own baguette.
Serves 4
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