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How to make a shooter's sandwich : In Pictures

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Posted: #1
You'll need your choice of crusty loaf, a couple of good steaks - these are rib-eyes - roughly the same shape in plan as the loaf, 500g of mushrooms and 200g of shallots
 
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Posted: #2
Slice off the top quarter of the loaf, hook out most of the crumb and save for breadcrumbs
 
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Posted: #3
Cut your shallots and mushrooms into fine dice and put about 75g of butter into the pan.
 
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Posted: #4
Cook mushrooms and shallots in the butter until they've softened, reduced in size and lost a substantial amount of moisture. Once they're done, season to your taste. You can use plenty of salt and black pepper, some finely grated garlic a shot of brandy and a splash of Worcestershire sauce. You could add some chopped parsley too
 
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Posted: #5
Season your steaks and bring them to the pink side of medium in a searing hot dry pan
 
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Posted: #6
Don't bother resting the steaks. Work fast and tuck the first one, dripping and hot, straight into the bottom of the hollow loaf
 
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Posted: #7
Dollop in your hot mushroom mixture
 
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Posted: #8
Tuck your second steak over the mushrooms. At this stage you can  smear hot horseradish on the top steak and Dijon mustard on the inside of the lid
 
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Posted: #9
Fit the lid back on to the loaf
 
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Posted: #10
Wrap in greaseproof paper and tie with butcher's string like this. Then wrap in two layers of foil and smush flat under a heavy cutting board and as many weights as you can find
 
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Posted: #11
Leave under the weights in a reasonably cool place (don't refrigerate) for at least six hours or preferably overnight. Remove the foil and cut through string, paper and sandwich
 
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Posted: #12
Serve sliced like cake accompanied by something vaguely vegetable-based to assuage the guilt
 
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Posted: #14
awesome 
 
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Posted: #15
very good !
 
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Good stuff
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