Fillet Steak Sandwich with Vine roasted Cherry Tomatoes & Ardsallagh Artisan Goats Cheese

    20 min

    This is one of my favourite sandwiches to make and eat. I have it on my 'lite bite' menu in work; it's one of my best sellers. It's totally different from the usual steak sandwich you find on most menus which can be nice, but usually isn't.

    County Wexford, Ireland
    2 people made this

    Serves: 2 

    • 1 loaf of Soda Bread (see my Light Soda Bread with sunflower seeds recipe on this website)
    • 285g (10oz) Fillet Steak (trimmed)
    • 2 cloves of Garlic
    • 1/4 lb Butter
    • 5-10 Basil Leaves
    • 2 Spring Onions
    • 8 Vine Cherry tomatoes
    • 55g (2oz) Ardsallagh Soft Goats Cheese
    • Dash of olive oil
    • Salt & cracked black pepper to taste
    • Side salad of your choice

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Make the bread if needed or use a good quality soda bread from the shop or supermarket.
    2. Peel and chop the garlic. Wash and finely chop the spring onions.
    3. Soften the butter in the microwave for a few seconds.
    4. Mix the chopped garlic, a hint of cracked black pepper and two teaspoons of the chopped spring onion together to make a garlic butter (I add chopped chives and a dash of cognac for flavour), set aside.
    5. Cut the steak into four even pieces (medallions). Season with salt and pepper and a little olive oil and set aside.
    6. Heat a pan with a little olive oil, add the medallions to the smoking oil and seal on both sides.
    7. While the steak is cooking, butter four slices of the soda bread with the garlic butter.
    8. Add the cherry tomatoes to the pan with the medallions add a little garlic butter and some cracked black pepper, remove from the heat.
    9. Divide the goats cheese into four placing a piece on each slice of bread, the add the cherry tomatoes from the pan, the sprinkle some chopped basil and spring onion on top, then add the steak and a drizzle of olive oil.
    10. Serve immediately with a side salad. (I served it with a salad of Tatsoi Leaves, cherry tomatoes, fire roasted red peppers, roasted cashew nuts, spring onions and parmesan shavings with side of oil and vinegar.

    Recently viewed

    Reviews & ratings
    Average global rating: