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Start by seasoning the steaks on both sides with salt and black pepper to taste. Set aside.
Place a large stainless steel frying pan over medium to high heat. Once hot, add in the olive oil and the steaks. Fry for about 1-2 minutes on each side until golden brown. Take the steaks out of the pan, add in the butter.
Once the butter has melted, add in your sliced garlic, the bay leaf, and a couple of sprigs of fresh thyme. Cook for about 2 minutes or until the garlic starts to gain some colour.
Deglaze with the white wine, gently scraping the bottom of the pan with a wooden spoon to release the caramelised bits.
When the alcohol evaporates, add in the Dijon mustard, and stir to emulsify. Season with more salt and pepper.
Return the steaks back to the pan, coating them with the sauce.
Meanwhile, lightly toast both halves of the bread roll on a separate pan with some butter.
To assemble the sandwich, place the steak on the bottom half of the roll, drizzle a couple of spoons of sauce over it. Serve with some French fries and a cold Superbock, enjoy!!