Steak Sandwiches With Horseradish Butter

Ingredients

50 g	Butter, softened (Main)
3 Tbsp	Creamed horseradish (Main)
2 Tbsp	Dijon mustard (Main)
2 Tbsp	Onions, finely diced
1 to taste	Freshly ground black pepper
4 pieces	Fillet steaks, (about 400g) (Main)
1	Baguette
4	Portobello mushrooms
1 cup	Rocket leaves

Directions

1. Preheat the grill to high. Combine the butter, horseradish, mustard, onion and pepper in a bowl, until well-combined. Pat the steak dry.
2. Season with pepper, then place on a rack in a roasting pan. Spread the top of the steak with one teaspoon of the horseradish butter.
3. Spread a little on each mushroom.
4. Grill the steak, about 5cm away from the heat, for three minutes.
5. Turn over and spread the other side with another teaspoon of horseradish butter, then continue grilling for about three to four minutes.
6. Cook the mushrooms at the same time for about two minutes each side.
7. Cut the baguette crosswise into four equal sections.
8. Halve each section horizontally.Toast and brush with olive oil, if preferred.
9. Thinly slice the steaks on a 45-degree angle, across the grain.
10. Spread the cut sides of the bread with a little horseradish butter.
11. Top the base halves of the baguette with the steak, mushrooms, rocket and remaining bread.