Jose Pizarro's Fillet steak on toast with onions and melted cheese

• 6 tbsp Extra virgin olive oil
• 5 Medium onions, finely sliced
• 1 tsp Caster sugar
• 1 Small bay leaf
• 4 Fillet steaks, 200g each
• 200 g (7.1oz) Torta de Barros or Camembert
• 1 tbsp Extra virgin olive oil
• 1 pinch Sea salt
• 1 pinch Freshly ground black pepper
• 4 Slices of sourdough bread
• 1 handful Oregano leaves

1. First, caramelise the onions: heat the olive oil in a heavy-bottomed saute pan over a low heat, then add the onions, sugar and bay leaf.
2. Give everything a good stir, cover with a lid and slowly cook the onions until they are a deep nut-brown colour; stir occasionally.
3. This process will take longer than you think - about an hour.
4. Meanwhile, bring the steaks to room temperature (this will take 20-30 minutes), and de-rind the cheese and divide it into four chunky slices
5. Towards the end of the onions' cooking time, heat a non-stick frying pan or griddle over a high heat.
6. Add the oil and, when it's shimmering, put a steak into the pan.
7. You need to fry the steaks one at a time: if you add all four at once they'll steam rather than fry.
8. For rare steaks about 2.5cm thick, cook for 1-2 minutes on each side, and rest for 5 minutes
9. Season each steak, place a cheese slice on top of it, and leave somewhere warm so that the cheese begins to melt.
10. Meanwhile, toast the bread.
11. Spoon the caramelised onion onto the toast, place the cheese smothered steaks on top, and finish with a sprinkle of oregano leaves and serve

olive oil, onions, sugar, bay leaf, fillet, camembert, olive oil, salt, freshly ground black pepper, bread, handful oregano

Taken from www.lovefood.com/guide/recipes/14474/jos--pizarros-fillet-steak-on-toast-with-caramelised-onion-and-melted-cheese (may not work)