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How to make Beef trencher

Yield = 4
Prep time: 1:15
Cook time: 0:15
Total time: 1:30

Ingredients

  • 4 thyme sprigs, leaves picked
  • 2 garlic cloves, finely chopped
  • 1/3 cup (80ml) olive oil
  • 800g piece beef skirt steak
  • 100g creme fraiche or sour cream
  • 2 tsp Dijon mustard
  • 1/3 cup (80ml) Massel beef stock
  • 1/3 cup (80ml) red wine
  • 30g unsalted butter
  • Large ciabatta loaf, split, lightly toasted
  • 50g rocket leaves
  • 1/2 red onion, halved, thinly sliced

Method

  • Step 1 Combine thyme, garlic and 1/4 cup (60ml) oil in a bowl. Add steak, turn to coat, then season with freshly ground black pepper. Cover and chill for 1 hour.
  • Step 2 Whisk together creme fraiche and Dijon, then set aside.
  • Step 3 Drain marinade from steak and season meat with salt. Heat remaining 1 tbs oil in a large frypan over high heat, then cook steak, turning, for 5 minutes for medium-rare or until cooked to your liking. Set aside to rest for 3-4 minutes.
  • Step 4 Meanwhile, return pan to medium heat. Add stock and wine, then cook, scraping the bottom of the pan, for 2 minutes or until reduced. Add butter and cook, stirring for 1 minute or until melted. Stir in any resting juices from steak and set aside.
  • Step 5 Spread creme fraiche mixture inside loaf. Slice steak and arrange in the loaf, drizzle over sauce and top with rocket and onion. Slice into four to serve.