Cut the camembert into 8 thin slices. Pat the steaks dry. Heat oil in a large pan. Fry the steaks for 1-2 minutes on each side. Season with salt and pepper. Place 1 slice of camembert on each steak. Cover and let it melt briefly
Wash, pluck and finely chop the parsley. Clean, wash and drain lamb's lettuce well
Roast the toasts until golden brown, brush each with 1 teaspoon of butter. Arrange salad and steaks on top. Spread 1 blob of mango chutney on each. Sprinkle with parsley
Drink: cold beer