Steak with Sage and Brie with Balsamic Tomatoes
Personalise this recipe by adding your favourite chutney.
Time to cook: Rare: 2½ minutes on each side, Medium: 4 minutes on each side, Well done: 6 minutes on each side
(Serves 2)
Lean beef rump or sirloin steak
Rustic country bread
Fruit chutney
Olive oil
Garlic
Fresh sage
Brie
Lightly toast 2 slices of rustic country bread. Spread with 10ml (2tsp) fruit chutney of your choice.
Meanwhile, heat 15-30ml (1-2tbsp) olive oil in a pan and fry 1 small garlic clove, peeled and finely sliced and a small handful of sage leaves (reserving a few fresh leaves for garnish) for 1 minute.
Season 2 lean beef rump or sirloin steaks and cook according to preference with the garlic and sage leaves. Arrange the steaks onto the bread slices. Slice 50g (2oz) Brie and place on top of the steaks.
Place under a hot grill for 2-3 minutes, or until the cheese melts. Season with black pepper and garnish with the remaining sage leaves. Serve with roasted balsamic tomatoes.
Roasted balsamic tomatoes:
Cut 4 medium sized tomatoes in half and place onto a non-stick baking tray. Drizzle 30ml (2tbsp) balsamic vinegar and 30ml (2tbsp) extra virgin olive oil over the tomatoes. Season and roast in a preheated oven at gas mark 6, 200°C, 400°F for 15-20 minutes.
Personalise this recipe by adding your favourite chutney.
Time to cook: Rare: 2½ minutes on each side, Medium: 4 minutes on each side, Well done: 6 minutes on each side
(Serves 2)
Lean beef rump or sirloin steak
Rustic country bread
Fruit chutney
Olive oil
Garlic
Fresh sage
Brie
Lightly toast 2 slices of rustic country bread. Spread with 10ml (2tsp) fruit chutney of your choice.
Meanwhile, heat 15-30ml (1-2tbsp) olive oil in a pan and fry 1 small garlic clove, peeled and finely sliced and a small handful of sage leaves (reserving a few fresh leaves for garnish) for 1 minute.
Season 2 lean beef rump or sirloin steaks and cook according to preference with the garlic and sage leaves. Arrange the steaks onto the bread slices. Slice 50g (2oz) Brie and place on top of the steaks.
Place under a hot grill for 2-3 minutes, or until the cheese melts. Season with black pepper and garnish with the remaining sage leaves. Serve with roasted balsamic tomatoes.
Roasted balsamic tomatoes:
Cut 4 medium sized tomatoes in half and place onto a non-stick baking tray. Drizzle 30ml (2tbsp) balsamic vinegar and 30ml (2tbsp) extra virgin olive oil over the tomatoes. Season and roast in a preheated oven at gas mark 6, 200°C, 400°F for 15-20 minutes.
