- 2 Tbsp. olive oil
- 1 Porterhouse steak
- 1 Turkish roll
- 2 leaves baby cos
- 1 small brown onion, finely sliced
- 1 tsp. cumin seeds
- 1 medium bulb beetroot, peeled and julienned
- ½ cup malt vinegar
- ¼ cup brown sugar
- ¼ water
- 200 gm unsalted butter
- 2 egg yolks
- 2 Tbsp. Apple cider vinegar
- 2 tsp. hot English mustard
- Pinch sea salt
- 2 Tbsp chives, chopped
- In a small saucepan, add vinegar, sugar, water and a pinch of salt and bring to the boil over medium-high heat.
- Remove from heat once sugar has completely dissolved.
- Pour over julienned beetroot; cover completely and mix to combine. Set aside for approximately 10 minutes. Strain off.
- In a frypan over medium-high heat, add olive oil, onions and cumin seeds and cook until caramalised. Transfer to a small bowl and set aside.
- Season steak generously with sea salt. Return frypan to a medium high heat. When pan is hot, add steak and cook one side until caramalised, approximately 3-4 minutes. Turn steak over and cook for a further 2 minutes until medium. Rest steak off the heat for 3-4 minutes. Slice into 1 cm strips.
- Preheat oven to 220C. Cut Turkish bread in half and place cut side down in frypan to soak up juices. Place in oven and heat until slightly toasted.
- Assemble sandwich with a generous spread of hollandaise on the base, followed by caramalised onions, steak, pickled beets, baby cos and top of Turkish roll.
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