|Decadence for a summer evening||
Preparation Time: 20 minutes
Cooking Time: 6 minutes
|2 Rump or Sirloin Steaks
Rustic country bread
20ml (4tsps) Fruit chutney
15-30ml (1-2tbsp) Olive oil
1 small Garlic clove, peeled and finely sliced
Fresh sage leaves
Lightly toast 2 slices of rustic country bread. Spread with 10ml of fruit chutney of your choice.
Meanwhile, heat olive oil in a pan and fry garlic clove and a small handful of sage leaves for 1 minute (keep a few sage leaves for garnish).
Season 2 steaks and cook according to preference with the garlic and sage leaves.
Arrange the steaks onto the bread slices.
Slice the Brie and place on top of the steaks.
Place under a hot grill for 2-3 minutes or until the cheese melts.
Season with black pepper and garnish with remaining sage leaves.