Gourmet style baguettes with beef, Pecorino and mustard

Home
10 servings Prep: 15 mins, Cooking: 10 mins
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This moreish lunch takes a matter of minutes to prepare

By Food24 May 04 2015
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Ingredients (8)

700-800 g rump steak
fresh chillies — 573
salt and freshly ground black pepper
1 baguette — long
100 g pecorino cheese
2 watercress — handful
MUSTARD MAYONNAISE:
125 ml mayonnaise
wholegrain mustard
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Method:

Heat a griddle pan over high heat. Brush the rump steak with olive oil and season with salt and black pepper. Fry the steak to the desired degree of doneness in the griddle pan, over high heat. Set it aside to rest, then cut into thin slices.

To assemble:
Cut the baguette open lengthways and spread mustard mayonnaise on both sides. Arrange the beef slices in the baguette. Cut the cheese into thin slices and pack them on top of the beef. Lastly, place the watercress on top of the cheese. Cut the baguette in pieces to serve.

Words and image:Home magazine

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