4 medium sized tomatoes
2 x 15ml spoon balsamic vinegar
2 x 15 spoon extra virgin olive oil
Black pepper for seasoning
1 small garlic clove
2 slices rustic country bread from a loaf
2 x 5ml spoon fruit chutney
2 x 15ml spoon olive oil
Small handful fresh sage leaves
2 lean rump or sirloin steaks
Vegetable knife, chopping board, non-stick baking tray, measuring spoons, small bowl, bread knife, grill tray, table knife, non-stick frying pan, fish slice.
1. Pre-heat the oven to gas mark 6, 200°C.
2. Wash the tomatoes and cut in half and place on a non-stick baking tray.
3. Pour the balsamic vinegar and olive oil over the tomatoes.
4. Season with black pepper.
5. Roast in the oven for 20-25 minutes.
6. Peel and thinly slice the garlic.
7. Slice the Brie.
8. Pre-heat the grill to a medium heat.
9. Using a bread knife, cut 2 slices of bread and lightly grill for 1-2 minutes on each side.
10. Spread the toasted bread with fruit chutney.
11. Heat the oil in a frying pan for approximately 30 seconds. Add the garlic and a handful of sage leaves (reserving a few leaves for garnish) and cook gently for 1 minute.
12. Season the steaks with black pepper, and cook according to preference (based on a 2cm thick steak):
• rare: 2½ minutes on each side;
• medium: 4 minutes on each side;
• well done: 6 minutes on each side.
13. Arrange the steaks onto the bread slices. Place the Brie slices onto the steaks.
14. Place under a hot grill for 2-3 minutes, or until the cheese melts.
15. Garnish with the remaining sage leaves and serve with the roasted balsamic tomatoes.
· Try this recipe with different chutneys, e.g. courgette and tomato, spiced apple, green tomato, mango, damson jelly or sweet chilli jam.
· Blue cheeses such as Stilton, Danish Blue, Roquefort, Gorgonzola or Stilton would also work well.
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