Steak Sandwich with Arugula and Tomatoes

Ingredients

• 4 Mignon steaks (about 125 g)
• 2 Tomatoes
• 2 handfuls arugula
• 1 clove garlic
• 4 ciabatta rolls
• 100 g Mascarpone
• 100 g Ricotta
• 2 handfuls herbs (e.g., chives, parsley, tarragon)
• Salt
• Pepper (freshly ground)
• 1 tsp lemon zest (unprocessed)
• 2 tbsp olive oil
• 75 g grated Parmesan

Instructions

1. 1.

   Take the steaks about 1 hour before cooking out of the refrigerator, rinse, pat dry and let come to room temperature.

2. 2.

   Wash the tomatoes, cut off the stem ends and slice thinly. Wash and spin dry the arugula. Peel the garlic and finely chop it. Halve the rolls.

3. 3.

   Whisk the mascarpone with the ricotta until smooth. Rinse the herbs, shake dry and finely chop them. Stir into the cream and season with salt, pepper and lemon zest to taste.

4. 4.

   Heat a pan (preferably non‑stick). Let the oil heat in it and sear the steaks for about 1 minute per side, seasoning with salt and pepper. Wrap the steaks in foil and let rest for about 3 minutes. Toast the rolls until crisp.

5. 5.

   Reheat the pan with the meat juices, add the garlic and the steaks. Sear again for 1‑4 minutes per side, then transfer to a cutting board. Toss the arugula briefly in the pan and season with salt and pepper. Spread the herb cream on the rolls and top with tomatoes. Slice the steaks and arrange them on top. Add arugula and Parmesan shavings. Place the top of the roll back on and serve.