100g Philadelphia Original
100g soft goats cheese
2 tsp Dijon mustard
1 egg yolk
2 large onions, skinned
3 rashers smoked streaky bacon
50g chorizo sausage, diced
5g chopped parsley
4 x 150g fillet steak
4 slices of sourdough bread
100g baby leaf and rocket salad
5ml vinaigrette dressing
For the Philadelphia glaze
Combine the goats cheese with the Philadelphia, then add the Dijon mustard and egg yolk. Mix thoroughly.
For the marmalade
Finely slice the onions and bacon and cook down gently with the sugar and butter for around 30 minutes until the onions are very soft. Add the chorizo and combine thoroughly. Add the chopped parsley.
Season the fillet steak then sear in a hot pan. Put in the oven for a few minutes allowing for the glazing time under the grill. Allow to rest and slice.
Toast the sourdough on both sides. Spread on the warm, smoky chorizo marmalade then arrange the sliced steak on top. Spoon over some of the creamy Philadelphia cheese glaze. Flash under the grill to glaze (this can also be done with a blow torch). Plate up with dressed baby leaf and rocket salad and serve.
|Nutritional Information||Per serving (398g)||Per 100g|
|Of which sugars||11.9g||3.0g|
|of which Saturated Fat||19.4g||4.9g|
|Philadelphia Cheese Steak
|Indulgent recipe||Indulgent Recipe||Indulgent Recipe||Indulgent Recipe||Better4you Recipe|