RECIPE

SOURDOUGH AND STEAK SANDWICH

As we mark Sourdough September, Ed Cudlipp, known as ‘Cud Cooks,’ has created a hearty steak sandwich – perfect for an autumnal lunch. Sourdough is made from flour, water, salt and, instead of yeast, a tangy, bubbling starter which can last for years. Known for its tantalising aroma and depth of flavour it is well worth the long fermentation process. Ed has combined this classic loaf with slices of bavette steak, tarragon mayonnaise and Gruyère cheese.

INGREDIENTS:

Sourdough bread (makes 1 loaf)

100g sourdough starter (either homemade or bought. This should be bubbly and active)
Note: The amount of starter depends on the warmth of the space you are baking in. If your kitchen is cold, use 100g. If it is warm, 50-75g should suffice. Also, the more starter you use, the quicker the bread will rise, so keep an eye on it.
375g warm water
12g salt
500g flour (bread flour)

Toasted sandwich (makes 2 generous sandwiches)

4 slices of sourdough bread
400g bavette steak (rump or sirloin work too, but they are more expensive)

200g Gruyère cheese
100g fresh rocket (a normal supermarket bag)
25g butter
Sea salt
Freshly ground black pepper
Olive oil

300g tarragon mayonnaise (this will make plenty for the sandwich, and extra for serving - halve the below if extra not desired)
2 high quality egg yolks
Handful of finely chopped tarragon
Juice from 1/2 a lemon
2 tbs white wine vinegar

1 tsp French mustard (Dijon)
1/2 tsp white sugar
150ml vegetable oil
100ml virgin rapeseed oil
Salt to taste

METHOD:

SOURDOUGH BREAD (1 loaf)

1. Pour the water into a mixing bowl and add the sourdough starter. Add the salt and mix this thoroughly together to combine.
2. Once combined, add the bread flour, and mix this until combined into a dough. Transfer the dough to a container with straight sides (this is to enable you to accurately see when the dough has risen by 50%) and cover it with a tea towel.
3. After 30 minutes, stretch the dough up and fold it back on itself a number of times, before letting it sit for another 30 minutes. Do this every 30 minutes for 2 hours (total of 4 times). After 2 hours, cover the dough and let it sit until it has risen by 50% (using your straight sided container to monitor this).

4. Put the dough onto a floured surface and work it into a round shape, before letting it sit on the surface for a further 30 minutes.

5. Transfer the dough to a bowl that is lined with a thick tea towel (or 'flour sack towel'), that is dusted with flour. Now put the bowl in the fridge for 12-24 hours.
6. Remove the dough from the fridge and place it on some baking paper. Score the top of the bread in an 'X' pattern with a Professional knife.
7. Place the dough, with baking paper underneath, into a pre-heated cast iron pot (or 'Dutch oven') with the lid on. Bake at 230°C for 30 minutes, and then at 200°C for a further 15 minutes.
8. Remove and let cool for about 1 hour.

SOURDOUGH BREAD (1 loaf)

1. Pour the water into a mixing bowl and add the sourdough starter. Add the salt and mix this thoroughly together to combine.

2. Once combined, add the bread flour, and mix this until combined into a dough. Transfer the dough to a container with straight sides (this is to enable you to accurately see when the dough has risen by 50%) and cover it with a tea towel.

3. After 30 minutes, stretch the dough up and fold it back on itself a number of times, before letting it sit for another 30 minutes. Do this every 30 minutes for 2 hours (total of 4 times). After 2 hours, cover the dough and let it sit until it has risen by 50% (using your straight sided container to monitor this).
4. Put the dough onto a floured surface and work it into a round shape, before letting it sit on the surface for a further 30 minutes.

5. Transfer the dough to a bowl that is lined with a thick tea towel (or 'flour sack towel'), that is dusted with flour. Now put the bowl in the fridge for 12-24 hours.
6. Remove the dough from the fridge and place it on some baking paper. Score the top of the bread in an 'X' pattern with a Professional knife.
7. Place the dough, with baking paper underneath, into a pre-heated cast iron pot (or 'Dutch oven') with the lid on. Bake at 230°C for 30 minutes, and then at 200°C for a further 15 minutes.
8. Remove and let cool for about 1 hour.

TOASTED SANDWICH
(instructions for 1 toasted sandwich - repeat per sandwich)

Making the mayonnaise

1. Place all the ingredients, except for the oils and tarragon, into a food processor or blender, and blend until combined.
2. While continuing to blend, add the oils very slowly in a thin drizzle (do not add this quickly or it will split) until combined into a mayonnaise texture. Now blend in a pinch of the tarragon.
3. Fold in the rest of the chopped tarragon using a spatula.

Preparing the steak

1. Remove the steak from the fridge at least 30 minutes before cooking to reach room temperature. Pat the steak dry with kitchen towel until no moisture is left on the surface.
2. Put a Campden Non-stick Frying Pan onto a high heat and add a generous amount of oil into the pan. Leave this on a high heat until the oil begins to lightly smoke. Immediately before putting in the pan, generously season the steak with salt. Lay the steak in the pan and leave on one side for about 2 minutes until a golden crust has formed. Turn the steak and cook for another 2 minutes. Cook for a further minute on each side until the steak is cooked to rare (about 50°C internal temperature), or more if you prefer. Remove the steak from the pan and leave to rest in a warm place.
3. Once rested, slice the steak into thin slices (if using bavette, it is best sliced against the grain for softest texture).

Assembling the sandwich

Place a slice of sourdough bread on the counter and place a generous amount of Gruyère on the bread. Top the Gruyère with slices of steak. Then top the steak with a generous amount of the tarragon mayonnaise, and top this with a handful of fresh rocket. Top the rocket with another generous amount of Gruyère and close the sandwich with another slice of sourdough bread.