Steak and Brie Toasts Recipe

February Recipe from The Real Island Food Company

This is a lovely quick recipe that uses lots of local ingredients. You could dress it up for a romantic dinner with a warm salad of roasted carrot, parsnip, celeriac and leek with a balsamic vinegar dressing, or it would make a scrummy quick supper.



Ingredients:
1 steak per person. Use rump, sirloin or ribeye for maximum flavour. We think the most tender and tasty Island beef comes from Newbarn Farm, Shorwell.
Crusty French baton from Market Bakery
Soft cheese from Isle of Wight Cheese Company
Fruity chutney from The Village Nursery, The Garlic Farm, Island Mustards or any other local producer
Garlic clove from The Garlic Farm. Leave the skin on and squash it.
Olive oil
Salt, pepper
Fresh sage from your garden

Preparation time 10 minutes, cooking time 5-12 minutes (depending on how you like your steak!).

Slice and toast the bread and spread with your favourite fruity chutney. Rub the salt and pepper into the steaks. Heat the olive oil with the garlic clove and sage leaves for one minute to flavour the oil, then remove the sage and garlic. Add the steaks to the pan and fry until cooked to your liking (usually 2 minutes per side for rare, 4 minutes per side for medium). Put the steaks on top of the toast and slice on some Isle of Wight soft cheese. Pop under a hot grill for 1 to 2 minutes until the cheese starts to melt. Tuck in!
All of these ingredients can be bought from The Real Island Food Company http://www.realislandfood.co.uk/