Beef with mustard oil
4 servings
30 minutes
Beef with mustard oil is an exquisite recipe from French cuisine that combines the tenderness of meat with spicy notes of spices. This recipe has roots in traditional gastronomic delights of France, where mustard is often used to add depth of flavor. Mustard-garlic oil infused with the aromas of paprika and parsley enriches the beef, creating a refined texture and delightful taste. Before frying, the meat is marinated in a mixture of oyster sauce, balsamic vinegar, and spices, making it particularly juicy. Served hot with melted mustard oil that gives the beef softness and a slight spiciness. Perfectly complemented by a fresh green salad. This dish will be a highlight of a festive dinner and provide gourmets with unforgettable gastronomic experiences.
1
To prepare mustard butter, heat vegetable oil in a small heavy-bottomed saucepan, then add a tablespoon of mustard. Heat for 1 minute until the oil and mustard start to crackle. Add one minced garlic clove. Cook for about 5 more minutes until the garlic is soft and translucent. Let it cool slightly.
- Vegetable oil: 1 tablespoon
- Wholegrain mustard: 2.5 tablespoons
- Garlic: 1 head
2
Mix diced onion, paprika, salt, finely chopped Italian parsley, remaining mustard, and softened butter in a bowl. Add the sautéed mustard with garlic and oil and mix everything thoroughly.
- Onion: 3 heads
- Ground paprika: 1 teaspoon
- Salt: 1 teaspoon
- Flat-leaf (Italian) parsley: 5 g
- Wholegrain mustard: 2.5 tablespoons
- Butter: 90 g
3
Place the oil mass on a rectangular sheet of foil in the shape of a sausage about 2 cm in diameter. Roll it up and freeze.
4
Chop the remaining 2 cloves of garlic, add oyster and Worcestershire sauce, balsamic vinegar, and ketchup. Marinate the steaks in the resulting sauce for 2 hours.
- Garlic: 1 head
- Oyster sauce: 30 ml
- Worcestershire sauce: 1 tablespoon
- Balsamic vinegar: 1 tablespoon
- Ketchup: 1 tablespoon
- Entrecote (rib steak): 4 pieces
5
Grill the steaks for 4 minutes on each side. Serve with mustard butter and green salad.
- Green salad leaves: to taste
