Dilmah Seven Star Tea

“Open Steak Sandwich” Toasted Brioche

Food : Appetisers

“Open Steak Sandwich” Toasted Brioche


  • 250g plain flour
  • Pinch of salt
  • 1 tsp instant dried yeast
  • 1/2 cup milk
  • 1 tbsp sugar
  • 3 egg yolks, lightly beaten
  • 75g softened butter
White Rocks veal sous vide
  • 1 pc ‘White Rocks’ veal fillet, trimmed of all excess sinew
  • Thyme sprigs
  • Pinch white truffle salt
  • Pinch black peppercorns, cracked
  • 10ml olive oil
Red onion jam
  • 80g butter
  • 5 medium (about 900g) red onions, halved, thinly sliced
  • Pinch of salt
  • 100g brown sugar
  • 185ml red wine vinegar
Quail eggs
  • 12 quail eggs
  • Seasoning to taste
  • Olive oil


  • 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.
White Rocks veal sous vide 
  • 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.
Red onion jam 
  • 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.
Quail eggs
  • 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.