Ingredients
For the mustard
50g/2oz white mustard seeds
50g/2oz black mustard seeds
75g/3oz soft light brown sugar
2 tsp ground allspice
pinch ground cinnamon
1 tsp coarse salt
1 tsp black peppercorns
1 tsp paprika
½ tsp turmeric
125ml/4fl oz red wine vinegar
3 tbsp stout
For the onions
25g/1oz butter
2 large red onions, sliced
1 sprig fresh thyme
For the sandwich
15g/½oz butter
2 tbsp olive oil, plus extra for dressing
4 x 200g/7oz fillet steaks
salt and freshly ground black pepper
2 ciabatta loaves
2 heads Little Gem lettuce, leaves separated
½ lemon, juice only
2 large beef tomatoes, thickly sliced
Method
1. Place all of the dry ingredients into a food processor and blend until the seeds are roughly crushed. With the motor still running, gradually add the vinegar and blend until well mixed.
2. Add the stout and blend briefly.
3. Transfer the mustard to a bowl and leave to stand for one hour to thicken, then transfer to sterilised dry jars.
4. Cover the surface of each with a disc of waxed paper, waxed side down, and leave until cold. Top the cold jars with airtight lids, label and store in a cool dark place. The mustard should keep for 3-6 months.
5. Preheat the oven to 180C/355F/Gas 4.
6. For the onions, heat a separate pan until hot and add the butter and oil, then add the onions and thyme. Reduce the heat and cook slowly for 12-15 minutes, until caramelised.
7. Meanwhile, for the sandwich, heat a frying pan until hot and add half the butter and oil.
8. Season the steaks with salt and freshly ground black pepper. Add to the hot pan and cook for 2-4 minutes on either side, or until cooked to your liking.
9. Remove the steaks from the pan and set aside to rest for a few minutes.
10. Place the ciabatta into the oven for five minutes, just to warm through.
11. Dress the little gem leaves with a squeeze of lemon and a little olive oil.
12. To serve, cut the ciabatta loaf in half then split it lengthwise and place onto a board.
13. Cut the fillet steak on an angle into 1cm/½in thick slices.
14. Spread the mustard onto the bottom of the bread, and top with the dressed lettuce.
