John Myers
Contents
show
Claudelle’s Düsseldorf Mustard Roast
The perfect claudelle’s düsseldorf mustard roast recipe with a picture and simple step-by-step instructions.
Mustard roast:
- 4 Beef steak (ma) fresh
- 2 Onions
- 4 tbsp Mustard medium hot
- 20 g Butter
- 1 shot White wine
- 1 shot Cream
- Salt
- Pepper
Potatoes:
- 1 kg Triplets
- Olive oil
- Coarse salt
- Fresh smooth parsley
- Chives
Carrots:
- 8 Carrots
- 12 Spring onions
- 20 g Butter
- 2 pinch Salt
- 1 tsp Sugar
- Finely chop the parsley and clean the vegetables. Cut the spring onions into 4 cm long pieces, only use the solid parts!
- Peel the onions and cut into fine strips, sauté with butter in the pan.
- Deglaze with a small dash of white wine. Mix the onions with the medium hot mustard.
- Beat the steaks until soft with your fist and season with coarse salt and pepper. Spread a thick layer of onion mixture over the steaks.
- Sear the steaks in a hot pan with butter and oil on the onion side for 4 minutes.
- When a crust has formed, turn the steaks quickly but also carefully and sear on the meat side for another 3 minutes
- Continue to cook the steaks in an ovenproof dish at 160 degrees.
- The sauce: deglaze the rest of the gravy (or stock) with white wine and refine with mustard. A dash of cream, salt and pepper round off the sauce.
- Simmer the carrots in the pan with water, butter, salt and sugar.
- Cut the pre-cooked potatoes in half with their peel and fry them in a pan with olive oil. Salt and pepper.
- When the carrots are undercooked, add the spring onion pieces and continue to simmer with a piece of butter.
- Add the herbs to the potatoes and mix with them.
- Arrange, serve – bon appetit!
Facebook Comments