Roast beef steaks with herb mustard crust

Ingredients for 4 servings:

• 1 kg roast beef, well hung, cut into slices at least 2 cm thick
• 200 ml mustard, I recommend a mild Dijon
• ½ pack of frozen herbs (Italian herbs)
• Breadcrumbs
• salt and pepper
• Clarified butter

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

basically roast beef with herb mustard crust only faster and with more crust

To make the crust paste, I put the mustard in a small bowl and add the herbs. Then I add enough breadcrumbs to give the crust a consistency that keeps its shape but isn’t too firm – about 4-5 tablespoons. Mix everything thoroughly until well combined. Now preheat the oven to 200°C. Season the sirloin steaks with salt and pepper, and cut several times into the small band of fat on the side, taking care not to damage the meat. Otherwise, the band of fat would shrink during cooking, and the steaks would bulge. I prefer a cast-iron grill pan. First, I heat the pan to the highest setting on the stovetop, then add the clarified butter to the hot pan. When it’s really hot, I add the steaks to the pan and sear them for a maximum of 1 minute on each side. Meanwhile, I set the oven to 275°C and the grill spiral to full power. The steaks are then placed on a serving platter and evenly spread with a 0.5 cm thick layer of the crust paste – a tablespoon is ideal for this – and placed in the upper third of the hot oven for 3 minutes. Then I turn off the oven and let the steaks rest a little with the oven door open. I serve them with freshly fried French fries and green beans with bacon and onions.