Instead of classic with Parmesan and Balsamico, the beef is presented here in combination with a strong-spicy mustard sauce. This is not only worth a try.
Preparation time:25 minutes
Ingredients (for 2-4 persons):
- 1/2 bunch rocket
- 8 capers
- coarse sea salt
- 3 tbsp olive oil
- Salt, black pepper
- 2 entrecôtes or rump steaks (about 200g each)
- 1 tsp Dijon mustard
- 1 tsp of granular mustard
- 1 small red onion
- 3 tablespoons mayonnaise
- 1 / tsp vinegar
- 2 tablespoons yogurt
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1 Temper the steaks in preparation for room temperature. Season with pepper and fry in hot oil for 1 1/2 minutes, then turn over and fry on the other side for just as long. To cool on a plate, turn it more often. Season with salt.
2 Mix Dijon mustard with coarse mustard, mayonnaise, yoghurt and vinegar, season with salt, pepper and a pinch of sugar. Cut meat into thin slices and arrange on plates or a plate.
Peel the onion and cut it into fine rings. Drain capers and cut in half. Wash the rocket and spin dry. Serve everything on the meat and drizzle with the sauce. Season to taste with coarse pepper and sea salt.
By the way: If you do not like your meat medium-rare fried, extend the roast time to 2 minutes per side (medium), or 3 to 4 minutes per side, then the meat is almost through.
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