Serves 2, takes 25 minutes
When Tim was very young, he had a girlfriend whose father used to ask Tim to drive him, in his Mercedes, to the pub. In recompense, he always sent Tim and his girlfriend over a bottle of Champagne and a steak sandwich, which Tim still considers one of the best dishes in the world, when done well.
Ginger Pig One Pot: First published in 2025 by Mitchell Beazley, an imprint of Octopus Publishing Group Ltd. Photography copyright © Sam A Harris 2025.
Place a frying pan over a medium heat. Add the butter and, once melted, add the onion. Cook gently, stirring often, for 15 minutes, or until soft, golden, caramelised and sticky. Scoop out and set aside; keep warm.
Add a splash of oil to the pan and turn the heat up to high. Season the steak all over with salt and pepper, then when the pan is really hot, add the steak and cook for 4 minutes per side for medium-rare. Remove from the pan and set aside to rest.
Meanwhile, toast the bread. Lay the slices on a board and butter 2 of them. Spread the other 2 slices with mayonnaise. Spread some fig jam onto the buttered slices, then lay the Brie on top of the jam. Divide the onion between the slices, spooning it on top of the Brie.
Slice the steak thinly, cutting across the grain of the meat, then arrange the meat on top of the onion (adding some more black pepper now, if you fancy). Top with a handful of watercress. Smear the mayonnaise-covered slices of bread with a little Dijon mustard, then use these slices to close the sandwiches. Eat immediately (with napkins to hand).
A large knob of butter, plus more for spreading
1 onion, finely sliced
Oil, for frying
300g (10½oz) piece of rump steak, about 3–4cm (1¼–1½ inches) thick, at room temperature
4 slices of sourdough bread
mayonnaise (for homemade see page 292)
fig conserve or jam
6 thin slices of Brie
a handful of watercress
2–3 teaspoons Dijon mustard
salt and freshly ground black pepper
