Slice off the top of the loaf and pull out most of the crumb. Finely chop the mushrooms and shallots and cook them in approximately 75g of butter until they are soft and reduced in size and moisture. Season according to taste. I used powdered garlic, lots of salt and pepper, a little Worcestershire sauce and a sploosh of Bushmills whisky.Cook the steaks until they are pink (not too rare or the juices will destroy the bread) and tuck one into the bottom of the bread. Dollop in the mushroom mixture, then add the second steak. Smear horseradish on top of the steak, and Dijon mustard on the inside of the lid. Replace the lid on the bread, wrap in greaseproof/baking paper and tie with string. Wrap the resulting parcel in a double layer of tin foil.The sandwich should be placed under a heavy cutting board or similar, and additional weight placed on top (I used my heaviest crock pot) to compress it. Leave in a cool place (but do not refrigerate) overnight.Remove foil, slice, serve, experience a sense of enormous well-being.
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