Beef & caramelised onion sandwiches with horseradish

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olive magazine

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Recipe by olive magazine

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1. Heat the olive oil in a frying pan. Add the onion and season. Cook on a medium heat for 10-15 minutes until golden and caramelised.
2. Season the steaks well then bbq or griddle (chargrill) for 2-3 minutes each side for rare or medium, then rest for 10 minutes.
3. Mix together the crème fraîche, horseradish, lemon juice and season. Slice the meat about 1 cm thick. Fill each roll with steak, watercress, onions and horseradish cream and serve.

Know-how

Posh these up a bit before serving by wrapping in greaseproof paper and a piece of string.

Per serving

421 kcalories, protein 25.8g, carbohydrate 32.6g, fat 21.8 g, saturated fat 8.7g, fibre 2.6g, salt 0.98 g

http://www.bbcgoodfood.com/recipes/3771/

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Ingredients

• 4 tbsp olive oil
• 2 large onions , finely sliced
• 4 sirloins or rump steaks, about 200g each
• 100g crème fraîche
• 4 tbsp grated horseradish , or 4 tbsp horseradish sauce
• a squeeze of lemon juice
• 100g watercress
• 8 mini ciabatta or crusty rolls, halved

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Difficulty and servings

Serves 8

Preperation and cooking times

Ingredients

• 4 tbsp olive oil
• 2 large onions , finely sliced
• 4 sirloins or rump steaks, about 200g each
• 100g crème fraîche
• 4 tbsp grated horseradish , or 4 tbsp horseradish sauce
• a squeeze of lemon juice
• 100g watercress
• 8 mini ciabatta or crusty rolls, halved

Per serving

421 kcalories, protein 25.8g, carbohydrate 32.6g, fat 21.8 g, saturated fat 8.7g, fibre 2.6g, salt 0.98 g

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