“Open Steak Sandwich” Toasted Brioche

Methods and Directions

• Warm milk and sugar, slightly stirring until sugar has dissolved, then allow to cool a little.
• Mix flour, salt and yeast in bowl of an electric mixer fitted with a dough hook. Combine egg yolks and warm milk mixture.
• Make a well in flour, then pour in liquid and mix to a dough. Work until dough forms a smooth ball, about 10 minutes. Continue beating while adding butter in two lots. The dough should be shiny and smooth and will come away cleanly from sides of bowl. 
• Cover bowl with a clean cloth and leave dough to double in size in a draught-free place for about 2 hours. Knock back dough, tip onto workbench and briefly knead by hand. Place into lined loaf tin. Allow to rise again, covered, for 1 hour.
• Bake at 180°C for 30 minutes (15 minutes for individual brioches) or until well-risen and golden.

• Roll veal in salt, pepper and olive oil place in vacuum seal bag along with thyme sprigs and cook sous vide at 62°C for approx. 40 minutes.
• Place in fridge to cool.

• Melt the butter in a large saucepan over medium-high heat until foaming. Add the onion and salt, and cook, stirring, for 15 minutes or until soft. 
• Add the sugar and cook, stirring, for 5 minutes or until sugar dissolves. Add the red wine vinegar and bring to boil.
•  Reduce heat to low and simmer, uncovered, for 20 minutes or until the mixture thickens. Remove from heat and serve immediately.

• Heat a non-stick frying pan add olive oil.
• Gently crack eggs a few at a time and fry gently until just cooked, season and then remove onto baking paper and set aside to cool.
• Cut out with pastry cutter to desired size.