| Servings | serves |
Ingredients
- 2 tablespoons Olive Oil
- 20 grams Butter
- 1 Brown Onion sliced
- 1 teaspoon Thyme Leaves
- 2 teaspoons Brown Sugar
- 1 tablespoon Balsamic Vinegar
- 4 Beef Minute Steaks 110 grams each
- 2 Baguette halved
- 2 tablespoons Horseradish Cream
- 8 slices Cheddar Cheese
- 60 grams Baby Rocket Leaves
Ingredients
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Instructions
- Heat 1 tablespoon of oil and the butter in a non-stick frying pan over low heat. Add the onion and thyme and cook for 10 minutes or until onion is softened. Add the sugar and balsamic vinegar and cook for a further 8-10 minutes or until caramelised.
- Heat the remaining oil in a non-stick frying pan and cook the steaks for 1-2 minutes each side or until cooked to your liking. Spread ½ a tablespoon or horseradish cream over each baguette half, top with the steak and cheese.
- Place under a preheated hot grill and cook for 2-3 minutes or until cheese is melted and golden. Top with caramelised onion and rocket to serve.
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