Seared beef fillet sarnie recipe

  • Serves 2
  • 20 mins to prepare and 10 mins to cook
  • 594 calories / serving
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Lay the beef in a non-metallic shallow dish. Stir the garlic, oregano, chillies and some pepper into the olive oil. Pour it over the beef, rubbing it in to coat both sides. Leave to marinate for at least 10 minutes.

Brush both sides of the bread with a little extra oil. Heat a griddle pan then cook the bread on it until lightly toasted on each side. Set aside.

Lift the beef from the marinade and lay it on the hot griddle. Cook for 2-2.5 minutes on each side for medium rare, 2.5-3 minutes for medium and 3-3.5 for well done. Remove and let the meat rest for 5 minutes.

Mix the soured cream and horseradish together. Scatter some watercress sprigs onto each slice of bread, then drizzle a line of the horseradish cream mixture down the middle. Lay the sunblush peppers casually on top and scatter over a few capers. Slice the beef quite thinly, then arrange it in a line over the peppers. Season, and serve 2 slices per person.

COOK'S TIP For a more intense flavour, the beef can be marinated overnight, then quickly cooked on the griddle or barbecue when ready to serve. Just remove from the fridge 30 minutes before cooking.

See more beef recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1 pack Tesco Finest beef fillet steaks (2 steaks, approx. 300-350g)
  • 1 plump garlic clove, crushed
  • 1tbsp oregano
  • good pinch of dried crushed chillies
  • black pepper
  • 2tbsp olive oil, plus extra for brushing
  • 4 long, diagonal slices of ciabatta
  • 2tbsp soured cream
  • 1tbsp creamed horseradish sauce
  • watercress sprigs
  • 85g (3oz) drained sunblush red peppers from a jar
  • a few small capers
  • Energy 2485kj 594kcal 30%
  • Fat 31g 44%
  • Saturates 9g 46%
  • Sugars 4g 5%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 36.6g Protein 45.3g Fibre 3g


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