|Soft goats cheese||100g|
|Dijon mustard||2 tsps|
|Large onions , skinned||2|
|Rashers smoked streaky bacon||3|
|Chorizo sausage, diced||50g|
|Fillet steak||4 x 150g|
|Sour dough bread||4 slices|
|Baby leaf and rocket salad||100g|
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- Combine the goats cheese with the Philadelphia, then add the Dijon mustard and egg yolk. Mix thoroughly.
- Finely slice the onions and bacon and cook down gently with the sugar and butter for around 30 minutes until the onions are very soft. Add the chorizo and combine thoroughly. Add the chopped parsley.
- Season the fillet steak then sear in a hot pan. Put in the oven for a few minutes allowing for the glazing time under the grill. Allow to rest and slice. Toast the sourdough on both sides. Spread on the warm, smoky chorizo marmalade then arrange the sliced steak on top. Spoon over some of the creamy Philadelphia cheese glaze. Flash under the grill to glaze (this can also be done with a blow torch). Plate up with dressed baby leaf and rocket salad and serve.