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Steak sandwich with fennel relish & horseradish cream


  • Heat a little oil in a heavy-bottomed pan and gently saute the onion, fennel and garlic until soft and lightly browned. 
  • Then add the brown sugar, white wine and seasonings. Turn the heat down and gently simmer until thick and fragrant, stirring now and again. Taste for seasoning.
  • At the same time, cook the steaks to the desired degree on a preheated ridged grill or BBQ, seasoning once sealed, and grill lightly oiled bread rolls. 
  • Combine the horseradish cream with the crème fraiche and set aside.
  • To serve, spread the horseradish cream on the base of the rolls and layer with the tomatoes, rocket dressed with a little olive oil, the steaks, fennel relish and some more horseradish cream. Press down the top, cut in half and enjoy!


  • olive oil
  • 1 onion, sliced
  • 2 small-medium fennel bulbs, cored & finely sliced
  • 2 garlic cloves, crushed
  • 4 tbsp brown sugar
  • 4 tbsp dry white wine
  • sea salt & freshly ground pepper
  • 4 x 100-120 gm porterhouse, fillet or rump steaks, trimmed of all fat & sinew
  • 4 crusty bread rolls
  • 2-3 heaped tbsp horseradish cream
  • 2-3 heaped tbsp crème fraiche (or sour cream)
  • 2 vine-ripened red tomatoes, sliced
  • a small handful of rocket leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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