Ingredients
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500g beef scotch fillet steak, fat trimmed
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1 1/2 tablespoons olive oil
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1 large brown onion, halved, sliced
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1 large red capsicum, sliced
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1 large green capsicum, sliced
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20g butter
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1 tablespoon plain flour
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250ml (1 cup) milk
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40g (1/3 cup) coarsely grated mozzarella
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25g (1/3 cup) finely grated parmesan
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1/2 teaspoon Worcestershire sauce
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1/4-1/2 teaspoon hot English mustard
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1 baguette, cut into 4, split lengthways
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Butter, to serve
Method
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1Place the steak in the freezer until required (this makes it easier to slice). Heat 1 tablespoon of oil in a frying pan over low heat. Add onion and stir for 8 minutes or until golden. Add combined capsicum and stir for 12 minutes or until soft. Season.
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2Meanwhile, melt the butter in a saucepan over low heat until foaming. Add flour. Stir for 1 minute or until it bubbles. Remove from heat. Gradually stir in the milk until smooth. Stir over medium heat until it thickens. Stir in the combined cheese. Cool for 2 minutes before adding the Worcestershire sauce and mustard, to taste. Season.
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3Heat a chargrill on medium-high. Thinly slice the steak and combine in a bowl with the remaining oil. Season. Cook the steak, in 2 batches, turning, for 1 minute or until cooked to your liking.
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4Butter the bread and top with the steak, capsicum mixture and cheese sauce.
Source: taste.com.au
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