Ingredients
For the steaks
2 tbsp olive oil
4 x 200g/7¼ oz rump steaks
For the red onion, mushroom and Stilton sauce
2 tbsp olive oil
1 red onion, finely chopped
300g/10½oz field mushrooms
150ml/5¼fl oz double cream
100g/3½oz Stilton cheese
For the tomato and thyme salsa
½ white onion, finely chopped
2 tbsp olive oil
400g/14¼oz chopped tomatoes
2 tbsp fresh thyme leaves, chopped
To serve
4 mini ciabattas, sliced open and toasted
handful lettuce leaves
Method
1. Heat the olive oil in a heavy-based pan over a high heat. Fry the steaks for about four minutes on each side, or for longer you prefer your steak well done. Remove and rest in a warm place until ready to serve.
2. For the red onion, mushroom and Stilton sauce, heat the oil in a saucepan. Add the onions and mushrooms and fry for about six minutes, or until the onions and mushrooms have softened. Add the cream, bring to the boil and then reduce the heat to a simmer. Crumble in the cheese, stirring continuously, to make a smooth sauce.
3. For the tomato and thyme salsa, fry the onion in the olive oil over a medium heat, for four minutes, or until soft. Add the tomatoes, simmer for 5-6 minutes and then add the thyme. Remove from the heat and stir through.
4. To serve, place the steak on top of the toasted ciabatta and top with the blue cheese sauce. Serve the lettuce leaves and salsa on the side.
