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{{#seo:
|title=Shooter's sandwich a beef recipe
|titlemode=replace
|keywords=#shooterssandwich #duxelles #mushrooms #butter #shallots #thyme #garlic #steak #bread #beef #lemonjuice
|hashtagrev=032020
|description=I first saw this recipe on series 1 of "Two Fat Ladies", way back in 1996 and again recently
}}

{{Template:AdvancePreparation}}

I first saw this recipe on series 1 of "Two Fat Ladies", way back in 1996 and again recently in a [http://www.guardian.co.uk/lifeandstyle/gallery/2010/apr/07/how-to-make-shooters-sandwich Grauniad article]. If it tastes anything like as good as [[Beef Wellington]], the recipe on which it is based, it should be fantastic.

The origin of the recipe is purported to satisfy the requirement of a very rich and fulfilling meal that could be easily transported when hunting and shooting. Sounds feasible!

It's pretty simple really; A loaf of [[Bread|bread]], hollowed out and filled with a sandwich of [[Beef|beef]] steaks that are stuffed with a layer of [[Duxelles|duxelles]] ([[Shallots|shallots]], [[Mushrooms|mushrooms]], [[Garlic|garlic]], [[Butter|butter]], [[Thyme|thyme]] and seasoning). The loaf is then pressed under a heavy weight to flatten it - making it easier to carry I imagine
{{recipesummary
|TotalCalories = 3906
|PortionCalories = 1953
|DatePublished=28th July 2013
|Author=Chef
|Servings = Serves 2 to 4
|Difficulty = 3
|TotalTime = 1 day, 1 hour, 30 minutes
|PrepTime = 1 day, 40 minutes
|CookTime = 50 minutes
|Image = [[Image:Shooter's sandwich recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''A lot of work for a simple sandwich''

4.6/5

May6be I'll press it in a vice next time 😂😂😂

 [[User:Chef|Jerry]] 
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</table>
[[Image:Shooter's sandwich - Pressed under a heavy weight.jpg|thumb|300px|right|A pressing job in the garage]]
{{RecipeIngredients
| 300g good quality [[Beef|beef]] steaks not too thick
| 250 g [[Mushrooms|mushrooms]]
| 4 [[Shallots|shallots]], peeled and finely chopped
| 2 Cloves of [[Garlic|garlic]], peeled and crushed - or to taste
| 4 tablespoons of [[Butter|butter]] (or butter / [[Oil|oil]] mixture)
| 50 ml [[Dry sherry|dry sherry]]
| Splash of [[Lemon juice|lemon juice]]
| Sprig of [[Thyme|thyme]]
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]]
| A splash of interesting [[Sauce|sauce]] to liven it up a little - [[Worcestershire sauce]], [[Chilli sauce|chilli sauce]] etc.
| 1 suitably shaped loaf of [[Bread|bread]] that is to your taste. Most recipes seem to use white bread but I prefer wholemeal.
}}
===Method===

''' [[Duxelles]]:'''
{{RecipeMethod
| Gently sauté [[Garlic|garlic]] and [[Shallots|shallots]] in the the finely chopped [[Mushrooms|mushrooms]] in the [[Butter|butter]] for about 6 minutes until soft.
| Add the chopped [[Mushrooms|mushrooms]] and the whole sprig of [[Thyme|thyme]] and gently cook for 10 minutes so most of the [[Mushroom|mushroom]] [[Liquor|liquor]] is cooked off.
| remove the sprig of [[thyme]]
| Add the [[Wine|wine]], a splash of [[lemon juice]] and season to taste.
| Cook gently until all of the liquid has gone.
| The [[Duxelles|duxelles]] should stick together easily.
| Remove from the heat and allow to cool.
}}
'''[[Steak]]'''
{{RecipeMethod
| Hammer the steak really well with a [[steak mallet]] so it is quite thin and almost doubled in size. Cut into two pieces.
| [[Fry]] the steaks to your liking in a little [[Butter|butter]] or [[Olive|olive]] - drain any excess [[Fat|fat]] after [[Frying|frying]]
}}
'''[[Bread]]'''
{{RecipeMethod
| Slice a 'lid' off the loaf, leaving enough room in the remaining loaf to stuff with the steaks and [[Duxelles|duxelles]]
| Hollow out the lid and loaf and discard or whizz up in a [[Food-processor|food-processor]] to make [[Breadcrumbs|breadcrumbs]] for another time
| Lay the first [[Steak|steak]] in the base of the loaf - trim and arrange to fit, see photos
| Add the [[Duxelles|duxelles]] mixture
| At this point you could add spread with some [[English mustard]] or [[Horseradish sauce|horseradish sauce]]. I [[Fried|fried]] the steaks in [[Chilli oil|chilli oil]] so have omitted this step
| Cover with the remaining [[Steak|steak]]
| Replace the 'lid'
| Wrap in [[Greaseproof paper|greaseproof paper]] and tie with [[kitchen string]].
| Wrap in a [[Tea-towel|tea-towel]] and press under a heavy weight for 24 hours.
| The garage seemed the safest place to leave this, judging by the attention the cats were giving it!
| I pressed the loaf between a plate and a cutting board, under a very heavy car tool-kit.
}}
===Serving suggestions===
Serve in slices
===Variations===
I'm thinking....
===Chef's notes===
A few comments after making this. I have now halved the amount of meat originally used - go for quality, not quantity. The taste was fantastic but there was too much meat and it was quite chewy unless sliced very thinly.

[[Hammer the meat flat]] to reduce the thickness and also to tenderise it.

Use the best quality steak you can afford.

Don't worry about over-pressing it! My pressing method was the tool-box pictured, almost full of car tools, spanners, hammers etc. So heavy that it was almost not possible to lift it onto the workbench. I checked it first thing in the morning, panicking and thinking it would like as flat as a tortilla. It was not - it could easily have been left for another day.

==Step by step photographs==
===Making Duxelles===
<gallery widths=270px heights=270px perrow=5>
Image:Duxelles ingredients.jpg|The basic ingredients for [[duxelles]]
Image:Shallots and garlic suateed in butter.jpg|[[Shallots]] and [[Garlic|garlic]] [[sautéed]] in [[butter]]
Image:Mushrooms chopped.jpg|Mushrooms chopped in the [[food processor]]
Image:Mushrooms go in dry.jpg|The [[mushrooms]] look very dry when they are first added
Image:White wine added.jpg|Wet again once the [[white wine]]/[[sherry]] is added
Image:Duxelles reduced, ready to cool.jpg|[[Duxelles]] completed, ready to cool
</gallery>
===Assembling a Shooter's Sandwich===
<gallery widths=270px heights=270px perrow=5>
Image:Shooter's sandwich - Duxelles prepared and ready.jpg|Duxelles prepared and ready
Image:Shooter's sandwich - Loaf separated and hollowed out.jpg|Loaf separated and hollowed out
Image:Shooter's sandwich - First steak added.jpg|First steak added
Image:Shooter's sandwich - Topped with duxelles.jpg|Topped with duxelles
Image:Shooter's sandwich - Covered with the final steak.jpg|Covered with the final steak
Image:Shooter's sandwich - Wrapped in grease-proof paper.jpg|Wrapped in grease-proof paper, tied with string
Image:Shooter's sandwich - Pressed under a heavy weight.jpg|In the garage, away from the cats for 24 hours
Image:Shooter's sandwich recipe.jpg|A Shooter's sandwich
</gallery>
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Historic recipes]]
[[Category:Main courses]]
[[Category:Beef recipes]]
[[Category:Meat recipes]]
[[Category:Cooking with wine]]
[[Category:Favourite recipes]]
[[Category:Pan fried]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/shooterssandwich|#shooterssandwich]] [[Special:Search/duxelles|#duxelles]] [[Special:Search/mushrooms|#mushrooms]] [[Special:Search/butter|#butter]] [[Special:Search/shallots|#shallots]] [[Special:Search/thyme|#thyme]] [[Special:Search/garlic|#garlic]] [[Special:Search/steak|#steak]] [[Special:Search/bread|#bread]] [[Special:Search/beef|#beef]] [[Special:Search/lemonjuice|#lemonjuice]]
</code>

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