• olive oil
  • 8 shallots, 4 finely sliced
  • 2 tbsp balsamic vinegar
  • 2 lean fillet steaks, trimmed of any excess fat
  • 1 tbsp half-fat crème fraîche
  • 1 tbsp creamed horseradish
  • 2 thick slices sourdough
  • large handful rocket


  • STEP 1

    Heat 2 tsp olive oil in a non-stick frying pan. Add the shallots to the pan and season. Fry gently for about 10-12 minutes until soft, golden and caramelized. Splash the vinegar in and bubble down until totally evaporated.

  • STEP 2

    Meanwhile, heat a griddle pan. Season the steaks and rub in a tsp of oil. Griddle for 2-3 minutes each side for medium rare, or until cooked to your liking. Put to one side to rest.

  • STEP 3

    Mix the crème fraîche with the horseradish. Griddle the bread for a minute or two on each side until lightly toasted. Spread a little horseradish cream over each piece of toast, then spoon over the shallot mixture. Slice the steak and put on top. Add a handful of rocket and drizzle over any remaining horseradish sauce.


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