Steak sandwich with rhubarb chutney
Finally, rhubarb!
- 250 g rhubarb (red flesh)
- 1 thumb-sized piece of ginger
- 1 large shallot
- 3 tablespoons of sugar
- 1 small dried red chili pepper
- 3 tablespoons white wine vinegar
- Salt
- freshly ground black pepper
- 2 pieces of May buck fillet from the back, each about 200 g (alternatively, lamb loin fillet)
- 2 pieces of chicory
- 1/4 head of lettuce
- 2 spring onions
- 2 tbsp olive oil
- Salt
- 2 sprigs of thyme
- 30 g Butter
- 1 tbsp creamy honey (preferably thyme honey)
- 3-4 EL alter Balsamic Vinegar
- 200 ml game stock (or lamb stock, alternatively poultry or vegetable stock)
- Juice of 1 orange
- 2 slices of sourdough wheat bread (or other wheat bread with a crust)
- 2 tbsp coarse mustard
- For the chutney, wash and trim the rhubarb, then dice it finely. Peel and finely dice the ginger, and peel and finely dice the shallot.
- Caramelize the sugar in a saucepan until light brown, then add the shallot, ginger, and chili pepper. Add the rhubarb and immediately deglaze with the vinegar. Simmer gently until the sugar has dissolved and the rhubarb is very soft. Season with salt and pepper. Pour the piping hot chutney into a suitable, sterilized jar with a twist-off lid, seal, and turn upside down. The chutney will keep unopened for at least 6 months.
- Remove any remaining silverskin from the meat. Wash the chicory and cut it into bite-sized pieces. Cut the lettuce into bite-sized pieces, wash it, and spin it dry. Trim the spring onions and slice them into rings.
- Heat a heavy skillet, add oil, and sear the meat on both sides until browned. Season with salt and pepper, add thyme and butter to the pan, and cook for another 2 minutes per side over reduced heat. Remove the meat and herbs from the pan and wrap in aluminum foil to rest.
- Lightly toast the bread and spread it with mustard. Place it on a plate and top with the braised salad. Remove the meat from the foil.
- Pour the accumulated meat juices into the pan and reduce slightly. Slice the meat and arrange it on the bread slices. Pour the reduced pan sauce over the top. Serve with the rhubarb chutney.
As soon as the pink stalks appear on the market, we know: It's spring, and other fresh products are getting ready.
In the second episode of our new series "Cooking for Two," Hamburg chef Oliver Trific combines rhubarb chutney with spring lamb on homemade sourdough bread. "As a former green card holder and half-American, I love sandwiches," he says. The sweet and sour chutney goes perfectly with spring lamb or spring lamb, chicory adds a slightly bitter touch, and balsamic vinegar a hint of sweetness. And you only need one pan. Great!
Oliver's No-Waste Tip: "This recipe is also a great No-Waste Tip: When salads (like chicory or romaine lettuce) are no longer so crisp and fresh, you can steam or fry them and eat them like vegetables – like here on bread."