John Myers
Contents
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Ingredients
- 2 Red and green chili peppers
- 2 Rump steaks
- 50 ml Rapeseed oil
- 1 tbsp Mustard
- 25 g Butter
- 1 tbsp Flour
- 150 ml Milk
- 120 g Cheddar
- Salt
- 0,5 tsp Smoked paprika powder
- 2 tbsp Clarified butter
Instructions
- Clean and wash the chili peppers and dice very finely.
- Rinse and dab the steak.
- Mix the oil, mustard and 1/4 of the chilli cubes.
- Rub steaks with it and marinate for 2 hours at room temperature.
- Heat the butter in a saucepan over medium heat, add the remaining chili cubes and simmer for 2 minutes.
- Dust with flour, stir well and sweat until the sauce clearly bubbles.
- Add milk, stirring constantly.
- Grate the cheddar, add to the sauce, let it melt and bring to the boil while stirring.
- Remove from heat, season with salt and paprika powder.
- Let it cool down.
- Heat some clarified butter in a pan.
- Dab marinade off the steaks.
- Sear the steaks 2 - 3 minuets per side over high heat, then season with salt and pepper.
- Remove from the plate and let rest a little longer.
- Serve with the cooled dip.
- If you don't like it so spicy, you can reduce the amount of chilli.
