There
are few more goodies than a hot snack to kill hunger at midmorning, or to vary
your weekly menu and make a meal or original dinner. This
recipe is a little elaborate, but you can prepare in advance and sauces last a
long time if you keep in the refrigerator (or vacuum on a boat). It
is a very original hot sandwich, with a base of beef filet and two different
sauces one of dijon mustard and cream, and other roasted tomato chutney. A
mixture of very original tastes that unite them all get a delicious sandwich I
found in Gourmet Traveller.
Ingredients:
- 200ml cream
- 50 g Dijon mustard
- 75 gm finely grated Parmesan cheese
- 2 tablespoons olive oil
- 1 Fine and small beef steak,
- 1 bar bread
- 2 cups arugula
Tomato sauce and
chutney:
- Cherry tomatoes
- 2 spicy red chilis (optional)
- 80 ml shallot
- olive oil
- 1 clove finely chopped
- 2 cloves garlic, minced
- 100ml wine vinegar (or that you like)
- 200gms brown sugar
- 2 tablespoons raisins, soaked in hot water
Elaboration:
1) To make the tomato sauce and chutney:
Preheat oven to 180C. Put tomatoes and peppers on 2 baking sheets on paper cooking oven, sprinkle with 2 tablespoons oil and broil until browned (30 minutes). Remove skin and seeds from chiles, if you are like, finely chop the meat and set aside with tomatoes. Heat remaining olive oil in a saucepan over medium heat, add onion and garlic and stir it occasionally until tender (10-12 minutes). Add the tomato, chili, vinegar and sugar, season to taste, reduce heat to low and stir occasionally until thickened (45-55 minutes). Season to taste, mix the raisins and let cool. It makes 500 ml.
2) To make the cream:
Combine and mustard in a small saucepan over medium heat, bring to simmer just below, add Parmesan, stir until melted, season to taste and let cool.
3) Preheat oven to 140C. Heat olive oil in a large skillet over high heat, season to taste beef fillet and cook, stirring occasionally, until golden brown (1-2 minutes per side). Transfer to a baking sheet and broil until cooked to your liking (25 to 30 minutes for medium rare). Let stand (30 minutes), then finely slice.
4) Cut the baguettes in half and spread with chutney sauce. Cover with roasted meat, sprinkle with mustard cream, season to taste and serve.
1) To make the tomato sauce and chutney:
Preheat oven to 180C. Put tomatoes and peppers on 2 baking sheets on paper cooking oven, sprinkle with 2 tablespoons oil and broil until browned (30 minutes). Remove skin and seeds from chiles, if you are like, finely chop the meat and set aside with tomatoes. Heat remaining olive oil in a saucepan over medium heat, add onion and garlic and stir it occasionally until tender (10-12 minutes). Add the tomato, chili, vinegar and sugar, season to taste, reduce heat to low and stir occasionally until thickened (45-55 minutes). Season to taste, mix the raisins and let cool. It makes 500 ml.
2) To make the cream:
Combine and mustard in a small saucepan over medium heat, bring to simmer just below, add Parmesan, stir until melted, season to taste and let cool.
3) Preheat oven to 140C. Heat olive oil in a large skillet over high heat, season to taste beef fillet and cook, stirring occasionally, until golden brown (1-2 minutes per side). Transfer to a baking sheet and broil until cooked to your liking (25 to 30 minutes for medium rare). Let stand (30 minutes), then finely slice.
4) Cut the baguettes in half and spread with chutney sauce. Cover with roasted meat, sprinkle with mustard cream, season to taste and serve.
Original hot sandwiches healthy recipes
4/
5
Oleh
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