Honey-mustard striploin steak from marbled beef
1 serving
18 minutes
Honey-mustard striploin steak from marbled beef is a refined dish of French cuisine, combining the sweetness of honey and the spicy tang of Dijon mustard. This culinary harmony gives the steak a unique flavor: tender meat infused with thyme aroma reveals its best notes under a golden caramel crust. The recipe originated in the traditions of French gourmets who sought to highlight the natural beauty of marbled meat by enhancing its taste with simple yet expressive ingredients. Such a steak is perfect for a festive dinner or romantic evening, pairs well with medium-aged wine, and is served with light sides that do not overpower its rich flavor. The finishing touch of butter adds creaminess, making each bite melt in your mouth.
1
Prepare the ingredients.
2
Brush the steak with olive oil on both sides.
- Olive oil: 1 tablespoon
3
Add 1 spoon of honey and spread it on one side of the steak.
- Honey: 1 teaspoon
4
Spread a layer of grainy mustard on the sweet side.
- Wholegrain Dijon mustard: 1 tablespoon
5
Send to a dry hot grill pan. Sear the meat, moving it to create a pattern.
6
Flip after 4 minutes.
7
After another 3-4 minutes, place the meat on its side. Sear each side for 0.5 minutes.
8
Reduce the heat to just below medium and cover with a lid.
9
After 2 minutes, add thyme to the pan and cover with meat.
- Fresh thyme: 3 sprigs
10
After 1 minute, cover with a lid and cook for about 3 minutes on low heat.
11
Place a piece of butter on the shiny side of the foil.
- Butter: 2 teaspoons
12
Spread the oil on the foil.
- Butter: 2 teaspoons
13
Place the steak on the oil.
14
Also grease the meat with butter on top.
- Butter: 2 teaspoons
15
Salt and pepper.
- Salt: to taste
- Ground pepper blend: to taste
16
Wrap the steak in foil and let it rest for 5 minutes.
