Shooter's Sandwich

Slice off the top quarter of the loaf of bread and dig out most of the middle to make a bowl.

Cut shallots and mushrooms into a fine dice and saute in butter until soft.

Season shallots and mushrooms to taste with any combination of brandy, Worcestershire sauce, salt, pepper, garlic powder, parsley.

Season steaks with salt and pepper and sear to medium in a hot dry pan.

When steaks are done, immediately tuck the first one into the bottom of the bread bowl. Add the mushroom shallot mixture on top. Then cover with the second steak.

Cover the top of the second steak with horseradish, and smear the bottom of the bread lid with dijon mustard. Replace the lid on the bread bowl.

Wrap the bread with grease-proof paper and two layers of foil and tie with twine.

Smush the wrapped sandwich under a cutting board with as many heavy weights as you can find. Store in a cool, dry place for 6-8 hours.

Slice into cake like pieces (cutting directly through the wrapping). and serve.