Shallots and Steak Sandwich


Shallots and Steak Sandwich
Servings: 4


1kg scotch fillet of beef, in one piece, trimmed of any fat and sinew
Salt and freshly ground black pepper
3 tablespoons lemon thyme, chopped
20 shallots
3 tablespoons butter
1 cup red wine
3 tablespoons Vincotto (available from specialty food stores)
1 loaf crusty sourdough bread
Mayonnaise or butter
1 bunch watercress, stalks removed

Recipe by: Lauraine Jacobs
Publication: The Confident Cook (Jan 2006)
Recipe ID: 100321


A wonderful steak sandwich is probably the thinking foodie’s hamburger. These sandwiches are a real treat for friends and family as the beef is roasted ahead, kept warm, sliced thinly and served with candied braised shallots, a light red wine sauce and watercress on crusty sourdough. Yum!

Vincotto is a rich, sweet fruit vinegar made with grapes from Lecce in Italy.



Preheat the oven to 220C. Season the meat with salt, pepper and thyme and place in a small roasting pan. Cook for about 30 minutes, then remove from the oven and allow to rest, keeping warm.

Bring a pan of water to the boil and blanch the shallots for two minutes. Remove the skins and trim the root ends. Heat the butter in a frying pan and toss the shallots until browned, add the red wine and Vincotto, and cook together over very slow heat, turning frequently. Cook for about 40 minutes until the wine has all but evaporated and the shallots are in a thick, dark sauce.

Cut the bread into thick slices and toast until golden. Slice the beef.

To serve, place two slices of the toasted bread on each plate and spread with mayonnaise or butter. Top with a tangle of watercress and two slices of warm beef. Add a few shallots and the sauce, serve immediately.




Join Up  now to save this recipe to 'My Recipes'

Already joined up? Sign In