Seared beef with mint and mustard dressing from The Kitchen Diaries I: A Year in the Kitchen with Nigel Slater (page 267) by Nigel Slater

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Notes about this recipe

  • L.Nightshade on August 01, 2012

    We cooked the steak on the grill, although for the fillet the directions call for browning then roasting in the oven. The steak is accompanied by a sauce made by pureeing grainy mustard, lemon juice, mint, olive oil, and egg yolks. I had discovered I had no lemons, so I substituted lemon agrumato for the olive oil. I did not end up with the creamy mayonnaise texture visible in Slater's photo, perhaps because I accidentally glugged the agrumato into the mix, instead of adding as a stream. But it still tasted great.. This is a fantastic, simple way to serve beef, and it doesn't have to be reserved for a large fillet. The mint, mustard, and lemon really works with the peppery beef. It was great with the New Season Potatoes from Tender, which also have a bit of mustard. Mr. Nightshade declared that Nigel knows what he's doing.

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