1. Toast the slices of toast well.

2. Wash the peppers, cut them in half and remove seeds.

3. Cut the peppers into strips.

4. Mix the Bavarian mustard with the Aceto Balsamico.

5. Add paprika to the mustard.

6. Cut up the mountain cheese.

7. Preheat the oven to the top heat.

8. Season dry-aged entrecôte with pepper and salt.

9. Heat a pan.

10. Brush the steak with some olive oil.

11. Fry the steak in a medium or rare grill pan.

12. Whip in aluminium foil and leave to soak for 5 minutes.

13. Cut the steak very thinly with a sharp knife.

14. Add the meat to the paprika, mustard and Aceto Balsamico marinade.

15. Spread the meat on the 4 slices of toast.