Ingredients

• 100g/3½oz fillet steak
• cut into two
• freshly ground black pepper
• 2 tbsp olive oil
• 1 tbsp olive oil
• 15g/½oz butter
• ½ onion
• sliced
• 2 tbsp double cream
• 1 tsp grain mustard
• 1 tsp Dijon mustard
• 3 slices white bread
• toasted
• 2 slices crisp pancetta
• 1 tbsp chopped fresh parsley

Directions

• Season the steak with plenty of freshly ground black pepper and rub over the olive oil. Heat a pan until smoking
• then add the steak and fry for 1-2 minutes on both sides (for rare)
• or until cooked to your liking. Remove from the pan and allow to rest on a warm plate.
• For the onions
• heat the olive oil together with the butter in a pan and fry the onions for 5-7 minutes
• or until softened and golden-brown. Stir in the cream and mustards and continue to cook for 3-4 minutes
• or until the mixture is thickened.
• To serve
• place one slice of the steak on a piece of toast
• top with the onions and pancetta
• finishing with the parsley. Place the second layer of toast on top and repeat the layer with the remaining steak
• onions
• pancetta and parsley. Top with the remaining piece of toast
• press down
• slice into two and serve.