A meaty feast fit for the finest carnivore!


  • 2 teaspoons butter
  • 2 teaspoons olive oil
  • 1 onion, sliced into rings
  • 2 (125g each) 5mm-thick fillet steaks
  • 4 thick slices rye or sourdough bread
  • 2 handfuls wild rocket leaves
  • 2 tablespoons good-quality tomato chutney


  1. Heat the butter and oil in a large frypan over high heat. Add the onions and fry for 3-4 minutes until lightly browned, then push to one side of the pan.
  2. Add steaks, season with salt and pepper and cook for 1-2 minutes on each side until browned, but still pink in centre.
  3. Remove from heat and allow to rest for 1 minute.
  4. Meanwhile, toast bread. Divide onion rings between two slices of toast, followed by the steak.
  5. Top with rocket and tomato chutney, finish with remaining toast. Serve immediately.