French Dip Steak Sandwich

INGREDIENTS

• 2 Tbsp Simply Better Toscano IGP Extra Virgin Olive Oil
• 25g Simply Better Abernethy Sea Salt Butter
• 3 Large Onions, halved & thinly sliced
• 2 Celery Sticks, peeled & finely chopped
• 2 Tbsp Plain Flour
• 400ml Simply Better Chianti Classico DOCG Campomaggio
• 1 Carton Simply Better Irish Angus Beef Stock
• 2 Simply Better Irish Angus Sirloin Steaks, at room temperature
• 1 Tbsp. Simply Better Expertly Blended Steak Seasoning
• 2 Organic Sourdough Baguettes
• 1 French Comté (12 Month Matured), grated
• Simply Better Achill Sea Salt & Freshly Ground Black Pepper

METHOD

1. Heat a sauté pan over a high heat. Add half the oil with butter and sauté the onions for 5 minutes to soften. Season generously and then stir in the celery. Cover with a lid and cook for 20 minutes until evenly caramelised, removing the lid and stirring every 5 minutes to ensure they cook evenly.
2. Stir the flour into the caramelised onion mixture and cook for 2 minutes, stirring. Pour in the wine and allow to bubble down a little, scraping the bottom of the pan with a wooden spoon to remove all the sediment. Pour in the stock and cook for another 10 minutes until nicely reduced and thickened, stirring occasionally.
3. Meanwhile, heat a non-stick griddle or frying pan over a high heat. Dry the steaks with kitchen roll, then sprinkle all over with the steak seasoning. Add the remaining oil to the pan and then add the steaks, cooking for 7–9 minutes for medium rare, turning once or twice. Remove from the heat and leave to rest in the pan for about 5 minutes.
4. Preheat the grill to high. Cut the baguettes in half and smear with the roasted garlic aioli. Put on a baking sheet and cover with the Comté cheese. Put under the grill for 2–3 minutes until bubbling and lightly golden.
5. Carve the steak into slices and arrange on the bottom halves of the baguettes, then drizzle the resting juices on top. Sandwich together with the tops and cut each one in half again so you have 4 sandwiches. Arrange the steak sandwiches on plates with a bowl of the French onion dip to serve.