This
sandwich is basically a portable version of a beef Wellington; what’s not to
like about that? This hollowed-out loaf, stuffed with steak, onion, and
mushrooms was apparently invented as sustenance for the Edwardian gentleman
while out shooting. It could be made the night before and pressed, then sliced
into wedges and packed off with the hunt the next morning. This is simple to
make; patience is the most difficult ingredient to master.
Makes 1; Serves 6
INGREDIENTS
FOR
THE DUXELLES::
2 tbsp (25g) butter
8 shallots, very finely chopped
14oz (400g) button or chestnut
mushrooms, finely chopped
A sprig of fresh thyme, leaves picked
2 garlic cloves, crushed
A splash of brandy
Sea salt and black pepper, to taste
2 steaks, such as rib-eye or sirloin,
which will fill the loaf (the size of each steak will depend on the size of
loaf used)
1 large round white cob loaf
Horseradish sauce
Dijon mustard
First, make the duxelles by melting the butter
in a frying pan or skillet and cooking the shallots and mushrooms slowly until
almost all the moisture is gone. Add the thyme, garlic, and brandy and cook
again until reduced and nearly all the brandy has cooked off. Season with salt
and pepper. Remove from the heat and set aside.
Cook the steaks by heating a ridged griddle pan
until screaming hot, then season the steaks heavily with salt and pepper just
before putting them into the pan. Cook until medium-rare.
Cut off the top third of the loaf to make a lid,
then hollow out the rest, reserving the crumb for use in another recipe. Spread
some horseradish sauce on the bottom of the loaf, then add the first steak,
followed by the duxelles. Add the second steak. Don’t worry if it pokes out of
the top, as the sandwich will be pressed overnight. Spread Dijon mustard on the
cut side of the lid, then put the lid back on the loaf.
Wrap the sandwich in wax (greaseproof) paper and
tie it up with string. Do this tightly. Wrap the whole thing in aluminum foil,
then put it in the refrigerator where it can rest overnight. Weigh the top of
the sandwich down with something good and heavy. This may require several heavy
pans or whatever you have at your disposal. Just make sure it’s properly
pressed.
The next day, remove the weights and remove and
discard the wrappings, then cut the loaf into wedges and serve.
