Mustard roast

Ingredients for 4 servings:

• 2 onions
• 4 tbsp flour
• 3 tbsp mustard, hot (Düsseldorfer Löwensenf)
• 4 steak(s), entrecôte, beef steak from the rib eye
• 4 tbsp oil (sunflower oil)
• 100 ml sweet cream
• 100 ml meat broth
• Salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the onions and dice very finely. Place the flour on a plate. Mix two tablespoons of mustard with the diced onions. Carefully flatten the steaks, season with pepper, salt, and coat one side with the onion-mustard mixture. Coat the mustard-coated side in flour as well. Heat the oil in a pan until hot and sear the steaks, flour-mustard side down, then turn and cook for about 4 to 6 minutes. Remove the meat, drain off any fat, and stir a tablespoon of mustard into the pan juices. Deglaze with cream and stock, reduce slightly, and then return the steaks to the pan. Season with salt and pepper. While not my own development, I’ve tried it; it’s great.