STEAK SANDWICH

3 oz butter
6 8oz porterhouse steaks
2 garlic cloves, crushed
1 teaspoon salt
2 tablespoon black peppercorn, crushed
1lb tomatoes, thinly sliced
½ teaspoon dried basil
8oz button mushrooms, thinly sliced
2 tablespoon chopped parsley
6 slices Gruyere cheese
2 tablespoons prepared mustard

Preheat the oven to gas mark % (375°F).

Cut 6 pieces of aluminium foil into 12 inch squares and grease them with a teaspoon of butter. Rub the steak all over with the garlic and salt then press both sides into the crushed peppercorn.

Place one piece of steak in the middle of each piece of tin foil. Lay the tomatoes over the steaks and sprinkle with basil. Place the mushrooms on the tomatoes, sprinkle with parsley then place a slice of cheese on top.

Spread the mustard on the cheese and distribute the remaining butter on the mustard. Fold the tin foil into parcels making sure they are sealed then place on a baking tray and place in the oven.

Cook for 35 to 40 minutes or until meat is tender. Remove the parcels from the oven and serve at once.