Mustard Steak

Mustard Steak

I was going to make a Thai beef salad with this piece of tenderloin but decided against that and made a steak instead. All I did was marinate the beef, which I cut into roughly 75 gram fillets, in a mustard marinade (which I will describe below) and let it sit at room temperature for about 3 hours. Once marinaded I grilled the steak in a pan, and believe me, it was sooooo soft despite not being rare. Really soft and juicy. But before eating, have to let it rest for about 7 mins or so.

Mustard Marinade

In a bowl put in about a 1.5 teaspoons of English mustard and then about 2 tablespoons of Dijon mustard. I’m giving rough measurements but honestly, I just “blob” in the mustard and it will also depend on how much meat you have. After the mustard, add a little braai seasoning, (a little) rosemary and thyme, pepper, salt, and olive oil. Mix until all is blended together. Then squeeze in a tiny amount of lemon and some tabasco. Finish with finely minced garlic. Taste. Make sure it tastes good to you. Then add in the steak mix so its all covered, and then let sit for a few hours.

The Steak

If using a pan add in some olive oil and butter and sear your steak all around, even the edges. But let it cook first on each side. Then touch your steak and depending on how rare or well-done you want it, it will feel softer or harder.

When it was still rare. I took the steak of the heat for a minute to let the pan cool down a little. Then back on the heat to finish off. Once the steak is cooked the way you want it, and its been rested, slice to eat and enjoy! x