INGREDIENTS:

• Garlic crème:
• 3 large egg yolks
• 15ml (1 tbsp) balsamic vinegar
• 1 whole head of garlic, roasted, pulp pushed out
• 250ml (1 cup) sunflower oil
• Other ingredients:
• 45ml (3 tbsp) olive oil
• 1 large onion, finely sliced
• 30ml (2 tbsp) balsamic vinegar
• Sea salt and freshly ground black pepper
• 16 thick slices of fillet steak
• 4 panini rolls, halved
• Bunch of fresh rocket
• 4 plum tomatoes, slow-roasted

METHOD:

For the garlic crème, place the egg yolks, balsamic vinegar, garlic pulp, salt and pepper in a food processor and blend, adding a few drops of oil. When the sauce starts to thicken, add the oil in a steady stream, blending until all the oil is incorporated. If too thick, mix in a tablespoon of water. Set aside.

Heat 30ml (2 tbsp) of the olive oil in a pan and fry the onions for about 15 minutes until golden. Add the vinegar, salt and pepper and cook for a minute or so until caramelised. Remove and set aside.

Using the same pan, heat the remaining oil over high heat. Add the steak, season and cook for a minute, turning and cooking on the other side for a minute.

Spread each roll with the garlic crème. Top with rocket, roasted tomato, fried onions and four slices of steak. Serve with chips.

Makes 4