Who doesn’t love steak? The answer is me; I am crazy about steak. Having said that, I must say that I do love this recipe. The combination of steak and taleggio go so well together even for non-steak lover like me; I highly recommend this cheese with steak sandwich. You can find it at the specialty store if you don’t have any luck finding it at your local grocery store.
This sandwich can be made easily as a quick lunch or for casual dinner on your weekday.
- 20g. butter
- 150g. Bunashimeji (Beech mushrooms)
- 150g. Shitaki mushrooms
- 1 long baguette (divide in 4 parts, cut in half)
- 4x100g. fillet steaks
- 160g. taleggio, sliced
- 1/3 cup mayonnaise
- 2 tablespoons horseradish cream
- sea salt and black pepper to taste
- micro kale or watercress to top each sandwich
To make the horseradish mayonnaise, combine horseradish and mayonnaise, set aside.
Melt the butter in a char-grill pan over medium heat. Add the mushrooms and cook for 5-10 minutes or until tender, set aside.
Toast the bread in preheated 420 ํF oven for 10 minutes or until golden.
Brush the steaks with oil, sprinkle with salt and pepper and cook for 1 minute. Turn steaks over, top with the taleggio and cook for a further 3-4 minutes or until cheese is melted. Spread the half bread slices with the horseradish mayonnaise and top with the steaks, mushrooms and micro kale. Make 4
Reference: this recipe is from dhm spring Oct-Nov 2011