John Myers
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Fillet Steak Under Peppery Honey, Poppy Seed and Mustard Crust
The perfect fillet steak under peppery honey, poppy seed and mustard crust recipe with a picture and simple step-by-step instructions.
- 1 Fillet steak (a good 200 g)
- Salt pepper
- 1 disc Toast
- 1 disc Thyme
- 2 tbsp Monschauer honey-poppy-seed mustard
- 1 tsp Green pepper, pickled
- Salt
- Clarified butter
For the honey, poppy seed and mustard crust:
- I remove the crust from the toast and chop it up in the lightning chopper. I pluck the leaves from the thyme and chop them through briefly. I knead the toast with the Monschau honey-poppy-seed mustard, the thyme and the drained peppercorns to make a paste, which I season with a little salt.
For the steak:
- I preheat the oven to 180 ° C (top and bottom heat). I salt and pepper the fillet steak on both sides. I heat a little clarified butter in a pan and sear the fillet steak on both sides.
- I put the fillet steak in an ovenproof dish and spread the honey-poppy-seed-mustard paste on top. I let it cook on the middle rack in the oven for about 12-15 minutes.
- I serve the steak with crispy fried potatoes and a bean and tomato salad.
A small hint:
- Monschau mustard is a delicacy and can be easily obtained online. I now cook most of the dishes in which I use mustard with Monschau mustard – mostly with the types of original recipe (rustic and hot), imperial mustard (rotisseur mustard) and honey-poppy-seed mustard (a sweet honey mustard). If you just want to try this recipe and don’t have Monschau honey-poppy-seed mustard on hand, I recommend mixing a sweet mustard with honey in a ratio of 1: 1.
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