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steak and shallot sandwich


  1. To begin fry the shallots by gently heating the oil to approximately 145 oc
  2. Dust the shallots in gram flour if using and fry until golden brown, remove with a slotted spoon onto kitchen paper, salt and leave to one side
  3. To make the vinaigrette simply whisk together the rapeseed oil, vinegar, mustard and season to taste
  4. Place the bread to bake in a preheated oven 180 oc for 3 to 4 minutes, remove and slice in half through the middle
  5. Meanwhile flash fry or griddle the steak just a minute or so on each side over a fierce heat to create a rich, caramalization all over the beef
  6. Remove from heat and rub with a little butter, season to taste
  7. Butter the warm bread
  8. Toss the rocket leaves in the vinaigrette and pile onto the bread
  9. Top with the steak, then add a little more rocket leaves to cover
  10. Scatter with crispy shallots
  11. Top with the bread and enjoy!