Düsseldorf mustard roast

Ingredients for 2 servings:

• 2 slice(s) roast beef, approx. 200g each, cut evenly thick
• low fat
• 1 tbsp Dijon mustard, hot or Düsseldorfer Löwensenf
• 1 tbsp mustard seeds, ground or ready-made mustard flour
• 2 tbsp water
• some chives, fresh or dried
• some dill, fresh or dried
• some chervil, fresh or dried
• Parsley, fresh or dried
• some ginger, grated or ground
• some garlic, squeezed
• little honey, sugar or sweetener (saves calories!)
• 2 tbsp cheese, grated
• 1 tbsp breadcrumbs

Instructions

Working time approx. 5 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Rinse and dry the steaks, sear them on all sides in a little(!) fat without seasoning, turning them briefly on their sides to close the fibers (this will thicken the meat!). Now cook on a rack in the oven at 130°C fan-assisted oven until the internal temperature of the meat has reached 55°C. To prevent the meat juices from escaping, leave the oven door slightly ajar (stick a wooden spoon in the door!). After about 30-45 minutes, check the temperature by inserting a meat thermometer into the center of the meat. In the meantime, prepare the topping: Mix the mustard, mustard flour, herbs, water, ginger, garlic, sweetener, breadcrumbs and cheese together until spreadable. When the steaks have reached 55°C, let them rest for 10 minutes in the switched off oven so that the meat juices can redistribute. Apply the mustard topping and grill until it is pleasantly brown (5-8 mins). I serve it with juicy vegetables or salad, because the meat is without sauce.