Beef Steak with Mustard Sauce Salad
Make this when steaks are on sale.
Discard the oil you cooked the steak in before making the sauce at Step 5.
When resting the steak, make sure it doesn't cool down.
How to check the doneness of the meat: When you press down on it with a finger, if it feels about as soft as your cheek it's rare, if it's like your ear lobe it's medium, and if it's like your nose it's well done. For 1 serving. Recipe by Shizure
Beef Steak with Mustard Sauce Salad
Make this when steaks are on sale.
Discard the oil you cooked the steak in before making the sauce at Step 5.
When resting the steak, make sure it doesn't cool down.
How to check the doneness of the meat: When you press down on it with a finger, if it feels about as soft as your cheek it's rare, if it's like your ear lobe it's medium, and if it's like your nose it's well done. For 1 serving. Recipe by Shizure
Cooking Instructions
- 1
100 g of beef rump and 15 to 20 g of mustard.
- 2
Make the sauce. Put the mustard, wine and soy sauce in a bowl and mix well.
- 3
Make the side salad. Boil the sugar snap peas, dice the tomato, and mix both with the yuzu pepper paste, white wine vinegar and olive oil.
- 4
Season the steak with salt and pepper. Heat the tablespoon of olive oil in a frying pan and fry the steak.
- 5
Fry to your desired doneness, take out of the frying rest the meat. Now we'll be finishing off the sauce for the meat.
- 6
Discard the oil in the frying pan. Add 2 tablespoons of water to the pan and add the combined sauce ingredients. Simmer over medium heat. Taste, and add a little water if it's too salty.
- 7
Slice the rested steak into 6 to 7 pieces.
- 8
Put the meat on a plate with the salad on the side. Spoon the sauce over the steak and serve.
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