Everyday Steak with a Mustard Sauce
Kerridge uses very thin sirloin steaks and flash fries them, but I bought meaty 3/4 ‘ ribeye steaks, so cooked them a bit longer. You can use sirloin, or tenderloin if you prefer.
Servings Prep Time
4generously 5min
Cook Time
10min
Servings Prep Time
4generously 5min
Cook Time
10min
Ingredients
For the steaks:
Mustard dressing:
Instructions
  1. First prepare the mustard dressing. Crush the garlic in a small pestle mortar with a tiny bit of salt (or you can grate it as well). Whisk in all the other ingredients for the dressing. Taste seasoning.
  2. When ready to cook the steaks heat a frying pan (stainless steel preferably, not non-stick). Add the oil and butter and heat on medium-high.
  3. Pat the steaks dry and season lightly.
  4. Add the steaks to the hot pan and fry on first side for 3-4 minutes on each side depending on how you like them done. For a ¾” steak this timing should yield a medium rare steak.
  5. Transfer the steaks to a plate and cover with foil to keep warm.
  6. Return the pan to the heat, and add a little stock, water or wine to deglaze. Use a spatula to scrape up all the stuck bits (that’s full of flavour and under no circumstances should land up in the sink!). Take off the heat and add a dash or lemon juice.
  7. Plate the steaks with a drizzle of the pan sauce, the dressing and sprinkling of spring onion greens. Top with sourdough croutons if using, and rocket leaves and serve immediately.

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