A week after learning about this magnificent sandwich, I finally made one of my own. Mine comprised almost three steaks (!) and a hefty portion of mushrooms, garlic and onions cooked down in butter (!!), all stuffed into a loaf of sourdough bread and flattened. Verdict? Pretty damn good, and very easy to make.
Next time, I’ll probably dry-brine the steaks to make them extra tender and make sure to add horseradish, which the original recipe calls for. (That’s mustard in the picture.) It could use that extra kick, despite being pretty tasty on its own. I think it’d also be pretty good heated up, rather than served at room temperature as intended in the recipe — though I guess that ruins the whole Edwardian hunter thing.
Friend and colleague Erin Loxam and I have pledged to take and upload one photo every day for all of 2011. See how she’s doing here.