What you’ll Need

- 2 x Medium sized sirloin steak
- 4 slices of supermarket brought, pre-sliced emmenthal cheese
- Small punnet of button mushrooms
- Mini baguette/ciabatta
- 2 x Meuniere butter cubes
- 3 x whole tomato
- Salt & Pepper

Method of preparation and cooking

Take your sirloin steak and season both sides with salt and pepper. Now slice the bread length ways and butter the inside of each slice, using one butter cube per slice, Then place on a baking tray and put into a preheated oven, 220/gas mark 7, with the buttered side facing up. As soon as the bread is in the oven, take your seasoned steak and mushrooms and place into a pan together and cook the meat for 4 -5 minutes per side, on a medium to high flame, will making sure the mushrooms are tossed and evenly sautéed during the cooking process…if you need to pour a small amount of vegetable oil prior to cooking the steak & mushrooms, then please do, as I prefer dry frying. Once the steak and mushrooms are cooked, remove the pan from the heat and allow the meat to rest for several minutes. Remove the toasted garlic bread from the oven and firstly place the steak on top if it, reduce the size of the toast if necessary for a better fit. Secondly place the cooked mushrooms on top of the steak…so that it is completely covered. Thirdly, take the sliced cheese and place 2 slices per steak, in a double diamond pattern, before putting back in the oven for a further 5-10 minutes, or until the cheese has fully melted. Finally take from the oven and either serve with simple grilled tomatoes with cracked pepper, or chips and onion rings for a great variation on the classic “steak supper”.

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