Drizzle one side of the baguette slices with one tablespoon of the olive oil and place oiled-side down in a hot griddle pan until toasted. Rub the toasted side with the garlic.
Heat another tablespoon of oil in a non-stick frying pan and fry the steak for 4-6 minutes on each side
or until cooked to your liking. Set aside to rest in a warm place for a few minutes.
Add the last tablespoon of oil to the pan and fry the onion until soft.
Add the mustard and cream and simmer for 2-3 minutes
until slightly thickened. Season
to taste
with salt and freshly ground black pepper and whisk in the butter.
To serve
place the steak between the baguette slices on a plate with a spoonful of the onions.
