Fillet steak and garlic mushroom sarnie

Oozing fabulous Italian style flavours, Lesley Waters really does rustle up a sensational steak and mushroom sarnie!
By Lesley Waters
Fillet steak and garlic mushroom sarnie
  • Rating:
  • Serves: 4
  • Cook Time: 16 minutes
  • Prep Time: 35 minutes
  • Effort: easy


For the double mustard sauce

  • 3 tbsp crème fraîche
  • 1 tbsp Dijon mustard
  • 1 tbsp wholegrain mustard

For the watercress salsa Verde

  • 1 large bunch watercress, washed
  • 0.5 bunches chives, roughly chopped
  • 4 tbsp extra virgin olive oil
  • 2 tbsp water
  • 1 pinches black pepper

For the mushrooms

  • 4 large field mushrooms
  • 3 tbsp olive oil
  • 2 clove garlic, crushed
  • 15 g butter
  • 1 pinches black pepper

For the steak sarnie

  • 1 tbsp black peppercorns
  • 2 tbsp coriander seeds
  • 4 tbsp flat leaf parsley, roughly chopped
  • 4 fillet steaks
  • 4 ciabatta rolls, ready-to-bake, cooked according to packet instructions
  • 85 g watercress


1. For the double mustard sauce, mix together the crème fraiche and mustards in a small bowl and set aside.

2. Roughly chop the watercress and place in a blender with the chives, olive oil and water. Blend until smooth and season well. Set to one side.

3. Preheat the grill to medium. Place the mushrooms on a baking tray. Mix two tablespoons of the olive oil with the garlic and drizzle over the mushrooms, dot over the butter and season well. Grill for 6 minutes on each side, or until the mushrooms are just cooked.

4. In a pestle and mortar (or baby blender) crush the pepper and coriander seeds. Add the flat-leafed parsley. Stir to combine.

5. Rub the surface of the steaks with the remaining olive oil and coat each side with the herb and spice mix. Place the steaks on the griddle pan and griddle for 3-4 minutes on each side or until cooked to you liking. Remove and place on a warm plate, cover with foil and leave to rest for 5 minutes.

6. Cut the rolls in half and toast the cut sides in the grill pan for one or two minutes, until golden.

7. To assemble the sarnie; thinly slice the steak and mushrooms on the diagonal. Place the watercress on the bottom half of each roll and top with the slices of steak and mushroom. Drizzle over the salsa Verde and serve the mustard sauce separately. Top with the lid of the roll and serve immediately.

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