This recipe will serve 2
500g of good quality, well matured fillet steak
2 large crusty rolls
2 tablespoons of good quality olive oil
The leaves of 1 small cos lettuce
For the marinade;
1 medium onion, halved and then thinly sliced
2 garlic cloves, finely chopped
1 small dried chilli, crushed in a pestle and mortar
1 bay leaf, broken up
1 tablespoon of fresh chopped parsley
1 teaspoon of dried oregano
½ teaspoon of dried basil
1 teaspoon of smoked paprika
1 beef stock cube crumbled (I use and Oxo cube)
2 tablespoons of red wine
3 tablespoons of good quality extra virgin olive oil
Freshly ground black pepper
Mix together all the ingredients for the marinade; add the steak and leave to marinate for a few hours (but no longer than 8 hours).
Remove the steaks from the marinade, then strain it and set aside.
Warm the rolls in a medium oven (about 160C).
Heat a heavy-based frying pan until very, very hot, then add the olive oil and fry the steaks very quickly. If your pan is hot enough, they will need to be turned within a minute.
Remove the steaks and keep warm, then add the strained ingredients (those which have collected in the sieve) from the marinade to the pan with some salt.
Cut the rolls in half and arrange the cos lettuce and then the steaks on the lower halves.
Add the strained marinade liquid to the pan and let this bubble and reduce a little, then pour into the top halves of the rolls.
Close the sandwiches and eat.