This Dish is very simple to make it just requires a good piece of meat, preferably a beef undercut/fillet.
Ingredients
- Beef / Buff
- 1 Tsp Mustard
- 1 Tsp Stock Cube (Powdered)
- Roasted Pepper (Coarsely Ground)
- Fry in 70% oil and 30% butter
Method
Clean your meat from fat and tendons.
Keep the fillet or undercut full, only cutting it if it doesn’t fit in the frying pan.
Marinate in mustard and the stock cube.
keep in the fridge for 4 hours or overnight.
Now coat it in roasted coarsely ground black pepper,
Put oil and butter in given proportions into a frying pan and heat it.
Add the fillet to the pan and fry it evenly on all four sides, that shall take about 10 to 20 minutes depending on how well you would like to have your meat done.
You can now slice the beef in steak pieces and you can refry them in the same frypan to get an extra crust.
Serve the dish and add a bit of the fat and meat juices that are left in the frypan over the steak.
If you are using a freshly cut piece of beef undercut/fillet then I would recommend you to freeze it for a couple of days and then let it defrost in your fridge over 24 hours. That will ensure the excess water to drain and your meat will be softer.
Instead of leaving the fillet full you can also cut it in steak size pieces and fray it the same way