Minute Steak Sandwich with Watercress and Horseradish Cream

1. Preheat the grill to 225℃. Start by making the spread that will go into your sandwich. Grate the horseradish and place into a bowl with the lemon juice, Philadelphia and whole grain mustard. Mix well and season with salt and pepper. 2. Add the vegetable oil to the frying pan and heat until it starts to smoke. Season the steak on both sides before laying into the hot pan. Cook for about 30 seconds per side. This will give you a rare steak, cook for a little longer for a medium to well done steak. Make sure the steak is well browned before removing it from the pan and leaving it to rest. 3. Place the sour dough under a hot grill and toast it on one side only, then smear the Philly mixture over the non toasted side of the bread and pile high with the pickled tender watercress leaves. Lay the steak on top, sprinkle with a little more salt and pepper if desired and serve in 2 halves.