Back to Recipe Menu

Steak sandwich with fennel relish & horseradish cream

Method

  • 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!

Ingredients

  • 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.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm