Method

• 1.
  Combine thyme, garlic and 1/4 cup (60ml) oil in a bowl. Add steak, turn to coat, then season with freshly ground black pepper. Cover and chill for 1 hour.
• 2.
  Whisk together creme fraiche and Dijon, then set aside.
• 3.
  Drain marinade from steak and season meat with salt. Heat remaining 1 tbs oil in a large frypan over high heat, then cook steak, turning, for 5 minutes for medium-rare or until cooked to your liking. Set aside to rest for 3-4 minutes.
• 4.
  Meanwhile, return pan to medium heat. Add stock and wine, then cook, scraping the bottom of the pan, for 2 minutes or until reduced. Add butter and cook, stirring for 1 minute or until melted. Stir in any resting juices from steak and set aside.
• 5.
  Spread creme fraiche mixture inside loaf. Slice steak and arrange in the loaf, drizzle over sauce and top with rocket and onion. Slice into four to serve.