These unforgettable steak sarnies are a great way to make a pricey piece of beef stretch further. This cut comes from the underside of the chuck – and if treated correctly, it’s juicy and full of flavour. If you’re not able to source petit tender fillet steak, you could substitute it with a piece of London broil.

Method:

• Place the petit tender fillet into a ziplock bag or non-reactive lidded container with the vinegar, olive oil, garlic, herbs, and a few grinds of black pepper.
• Marinade for at least 30 minutes or overnight in the fridge.
• Pre-heat your oven or air fryer to 200C (180C fan).
• Heat a heavy-bottomed saucepan over a med-high heat and sear the beef for approximately 1-2 minutes per side until it has developed a good colour.
• Place the meat in the oven for approximately 8-10 minutes for an approx. 350g piece, and cook until it reaches an internal temperature of 42C-45C for pink meat.
• Remove from the oven, wrap in foil, and rest for around 10 minutes while you prepare the rest of the ingredients.
• Cut the rolls in half and heat for a few minutes in the oven.
• Mix the mayonnaise and mustard and spread on both halves of the rolls. Layer up the salad on the bottom half.
• Thinly slice the beef across the grain and pile onto the salad.
• To serve, wrap in baking parchment and foil, and cut in half.

Louismann.co.uk