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Ingredients
- 4 fillet steaks (about 180g each)
- 4 thick slices sourdough bread olive oil
- good-quality mayonnaise
- ripe tomato
- rocket leaves
Method
Season 4 fillet steaks (about 180g each) and cook under a hot grill for 3 minutes each side or until done to your liking. Set aside and keep warm.
Toast 4 thick slices sourdough bread under a hot grill and brush one side with a little olive oil. Spread each slice with 2 tbsp good-quality mayonnaise.
Slice steaks in half through the centre and place on toast. Top each steak with a thick slice of ripe tomato and a small handful of rocket leaves.
Serve immediately.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
