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    Quick Steak Sandwich with Mushrooms and Horseradish Sauce

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    Quick Steak Sandwich with Mushrooms and Horseradish Sauce

    This satisfying rump steak sandwich with garlic mushrooms can be ready in just 15 minutes.

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 2


    • 1 tbsp Waitrose Extra Virgin Olive Oil
    • 2 Waitrose Aberdeen Angus Rump Steaks – ask at the service counter for them to be cut 15mm thick
    • 1 garlic clove, thinly sliced
    • ½ x 250g pack Portabellini mushrooms, sliced
    • 1 tbsp red wine vinegar
    • 4 slices Village Bakery Campagne Organic Bread
    • 2 tbsp horseradish sauce
    • 50g pack Waitrose Wild Roquette
    • ½ x 150g pack Lightly Salted Kettle Chips


    1. Heat the oil in a large frying pan. Season the steaks, then fry on one side for 3 minutes. Turn the steak, add the garlic and mushrooms to the pan and continue to cook for a further 3 minutes until the steaks are nicely browned but still pink in the centre, or cooked to your liking.
    2. Transfer the steaks to a plate to rest for a few minutes. Add the vinegar to the pan and cook gently for 1-2 minutes until the mushrooms are tender.
    3. Place the steaks on the bread slices and drizzle with any remaining juices. Top with the garlic mushrooms, spoon over the horseradish sauce and add plenty of rocket. Top with another slice of bread and serve with the crisps.

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    Cook's tips

    Steaks always cook better if removed from the fridge 10-15 minutes before cooking. Resting them after cooking allows the juices to settle in the meat, ensuring a moist, tender result.

    Drinks recommendation

    A light organic red will complement both the steak and the mushrooms.


    Average user rating

    4 stars