Beef Steak with Mustard Sauce Salad

Beef Steak with Mustard Sauce Salad

Enjoy a rare steak, with plenty of vegetables on the side.

Ingredients: 1 serving

Beef - Roast, rump, filet - the cut of your choice
100 g
Seasoning ingredients:
1. Grainy mustard
15-20 g
2. White wine
2 tablespoons (30 ml)
3. Soy sauce
2 tablespoons (30 ml)
Salt and pepper
To taste
Olive oil (to cook the steak)
1 tablespoon (15 ml)
See (Recipe ID: 718219) for the salad recipe.
Bonito flakes are not used.
Tomato - 1 medium
about 100 g
Sugar snap peas
about 50 g
A. Yuzu pepper paste
2 to 3 g
B. White wine vinegar
5 ml
C. Olive oil
15 ml


1. 100 g of beef rump and 15 to 20 g of mustard.
2. Make the sauce. Put the mustard, wine and soy sauce in a bowl and mix well.
3. Make the side salad. Boil the sugar snap peas, dice the tomato, and mix both with the yuzu pepper paste, white wine vinegar and olive oil.
4. Season the steak with salt and pepper. Heat the tablespoon of olive oil in a frying pan and fry the steak.
5. Fry to your desired doneness, take out of the frying rest the meat. Now we'll be finishing off the sauce for the meat.
6. Discard the oil in the frying pan. Add 2 tablespoons of water to the pan and add the combined sauce ingredients. Simmer over medium heat. Taste, and add a little water if it's too salty.
7. Slice the rested steak into 6 to 7 pieces.
8. Put the meat on a plate with the salad on the side. Spoon the sauce over the steak and serve.

Story Behind this Recipe

Make this when steaks are on sale.