Fillet of beef sandwiches

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Ingredients

  • For the dressing:

  • 115g blue d'auvergne or other creamy blue cheese
  • 200g sour cream
  • 100g mayonnaise
  • 1 1/2 tsp worcestershire sauce
  • 1 tsp salt
  • 1 tsp freshly ground black pepper

  • For the fillet of beef:

  • 2 tbsp melted butter
  • 680g whole fillet of beef trimmed and tied
  • 1 tbsp salt
  • 1 tbsp coarsely ground black pepper

  • For the sandwiches:

  • 1 loaf wholemeal or 7-grain bread
  • Dressing, recipe follows
  • 680g rare fillet of beef thinly sliced, recipe follows
  • 1 bunch rocket
  • Salt and fresh ground pepper
  • 2 tbsp unsalted butter, at room temperature

Use imperial measurements

Method

How to make Fillet of beef sandwiches

1) For the dressing, mash the blue cheese with a fork and blend with the sour cream, mayonnaise, worcestershire sauce, salt and pepper.

2) For the fillet of beef, preheat the oven to 240C/Gas mark 9. Melt 2 tbsp of unsalted butter. Place the beef on a baking sheet and pat the outside dry with a paper towel. Using a pastry brush, coat the beef with the melted butter. Sprinkle evenly with salt and pepper.

3) Roast the meat for 25 minutes at 250C/Gas mark 9 for medium rare. Remove from the oven, cover tightly with aluminium foil, and allow to rest at room temperature for 20 minutes before slicing.

To make the sandwiches:
1) Cut the bread into 8 slices, each slice 1cm thick. Spread 4 of the slices thickly with the dressing. Top with slices of beef and rocket and sprinkle with salt and pepper.

2) Spread the rest of the slices of bread very lightly with butter and place, butter-side down, on top of the beef.

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