A winning combination: Rib-eye steak sandwich with roasted garlic and wild mushrooms
This recipe has three of my favourite things trapped between two pieces of crusty bread!
Take 1 head of garlic, drizzle with a little rapeseed oil, wrap in aluminium foil and bake in the oven at 200 for about 30 minutes.
Take two handfuls of wild mushrooms (or 1 portabello), slice and stir fry till lightly golden in a little olive oil. Add 1 garlic clove, finely chopped, a good glug of white wine or vermouth and reduce down. Season with sea salt and pepper, and some chopped parsley.
In the meantime, split a ciabatta role lengthwise and grill in the oven till lightly golden.
Take a rib eye steak and place in a hot pan, seasoning with sea salt. Turn over after about 3 minutes. Cook for another 3 minutes (for rare). Place on a board and slice across the grain.
To assemble: Spread a little horseradish cream or dijon mustard on the cut sides of the grilled bread. Squeeze out the garlic cloves from their skins directly onto the bread, and spread evenly. Transfer the mushrooms to the bottom slice of the bread and then layer steak on top. Close with the other slice of bread and cut in two.
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