Bookmaker Toast

Bookmaker Toast
Serves 2

2 big slices of bread of your choice (I prefer sourdough or rustic white)
2 Tbsp Dijon mustard
1 piece of fresh horseradish
2 thick slices of beef tenderloin, about 120 gram each
Mixed greens, e.g. spring mix
½ small red onion
10-12 cherry tomatoes
300-400 grams firm potatoes
1-2 Tbsp olive oil
Salt

Start with potatoes

  • Heat oven to 225 C (450F)
  • Wash potatoes and cut each potato into 4-8 wedges depending on size
  • Bring water to boil in a large sauce pan
  • Add potato wedges and simmer for 5 minutes
  • Drain in large colander and let the potatoes steam off all the water
  • Place the wedges in a large roasting pan
  • Pour over the oil and mix with a spatula, as the wedges will be hot
  • Ensure all sides of the potato wedges are covered with oil
  • Sprinkle over some sea salt
  • Bake in oven until soft and crispy approximately 20 minutes
  • Stir occasionally to ensure they get browned on all sides and don’t burn
  • Peel horseradish and grate finely
  • Wash greens and tomatoes, and cut tomatoes in halves
  • Chop red onion finely
  • Take your two slices of beef tenderloin and press them with the palm of your hand. Press until steaks are about 10 mm thick
  • Heat up a frying pan and fry the steaks for 1 min on each side
  • Remove steaks from heat and let them rest for 2 minutes
  • Toast the bread either in toaster or in a dry frying pan
  • Ensemble your sandwiches by covering each slice of bread with greens and tomatoes.
  • Add steaks on top
  • Spread steaks with mustard and sprinkle horseradish and red onion on top
  • Serve the sandwiches with potatoes wedges!

Enjoy your meal!

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