Start by making your rarebit.

Soften the margarine in a pot over a medium-low heat, at that point mix in the flour, mustard powder and cayenne pepper.

Gradually pour in the bold, blending, and cook for 5 minutes.

Mesh in the cheddar, mix and cook for 10 minutes, until joined.

Put the blend in a compartment, mix in the truffle oil and fly in the refrigerator.

Heat a frying pan dish over a medium-high heat.

Coat the veal with the olive oil, pick over the thyme leaves, season, at that point put on the iron for 7 to 8 minutes on each side, or until cooked through.

Move them to a plate and cover them with foil to keep warm.

Preheat your flame broil to medium-high.

Spot the bread on an oven plate and pop it under the flame broil for 2 to 3 minutes on each side, until softly toasted.

Take the plate from the oven, heap the chilled messy blend on the toast and flame broil for another 6 to 7 minutes, or until the cheddar is browned and percolating.

Shrivel the chard in a skillet of bubbling water, at that point channel.

Split the rarebit between your plates, cut every posterior steak into three and split between the rarebits.

Present with a sprinkle of Worcestershire sauce and the Swiss chard as an afterthought.