Ingredients

The following ingredients have 6 Servings
  • 6 slices baguette (best day old, thin and cut diagonally best)
  • 1 1/2 tbsp extra virgin olive oil (recommend Pomora)
  • 1/2 tbsp butter (5g, approx)
  • 3 oz sirloin fillet (80g, or other tender cut of beef)
  • 3 tbsp mushroom pate
  • 1 tsp truffle oil (approx, recommend Pomora)

Instruction

  • Lightly brush the slices of bread with EVOO on both sides. Grill/broil on both sides gently so they are very lightly brown and crisp. Watch closely as they can quickly burn. This can be done a day or two ahead.
  • Warm the butter in a small skillet over a medium-high heat. Sprinkle a little salt and pepper on both sides of the steak then cook only a minute or two each side so that they are seared brown but the inside is still very pink. Remove from the pan and leave to rest a minute or two. 
  • Meanwhile, put approx 1/2 tbsp mushroom pate on each slice of bread. Thinly slice the steak across the grain of the meat and put a slice or two on each piece of bread on top of the pate. Drizzle over a little truffle oil and serve.