Recipe Mustard and peppered steak

Yorky

Yorky

RIP 21/01/2024
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3 Oct 2016
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Ingredients.
  • 2 x 250 gm Fillet steaks
  • Salt
  • 2 tblsp Prepared mustard
  • 2 tblsp Cracked black peppercorns
  • 1 tblsp Olive oil
Method.

Sprinkle salt over both sides of the fillets and allow to stand for about 5 minutes.

Brush both sides with the prepared mustard.

mustard coating s.jpg


Put the cracked peppercorns onto a dish and ‘coat’ both sides of the fillets.

pepper coated s.jpg


Heat the oil in a wok and fry the fillets for around 60 seconds both side (slightly longer if thicker than 25mm). Subject both sides of the fillets to a blowlamp until the surface is charred as desired.

cut 2 s.jpg


Allow to rest for about 10 minutes.
 
Last edited:
morning glory said:
I'll bet this packs a punch! Especially if you use hot mustard.
Click to expand...

In the words of Tina Turner - "it gets my nose open!"

Only English mustard resides in this house. That was McGarrett's English mustard. Coleman's is too expensive here and virtually indistinguishable.
 
On the subject of mustard.
I have never used English Mustard
My impression is that English Mustard is hotter and more tart than American (yellow or whole grain) or French (Dijon) mustard.
 
rascal said:
Our powder mustard is colemans, our American hot dog mustard is squirted bottles and just a brand, nothing fancy.
Steak looks good @Yorky
Click to expand...

I understand that in Australia Coleman's mustard is marketed as "Keen's".

mustard and honey s.jpg
 
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