Steak is our doom.
Add a mustard sauce then … complete damnation.
What if I say that this mustard sauce goes beyond the traditional mustard and honey sauce? It has a touch of sherry vinegar that makes all the difference!
To complete this recipe that is simple but out of the ordinary (can you understand? lol) the accompaniment is based on barley and cabbage.
So, you know, put a jazz on the stereo, wear the apron because tonight is about to be unforgettable!
How? Just follow the recipe below. 😉
300G SILOIN STEAK
15ML DIJON MUSTARD
15ML XEREZ VINEGAR
MISE EN PLACE
Chop the shallot into small pieces.
Cook the barley in water and salt for about 25 minutes.
Season the meat with salt and grill for about 4/5 minutes on each side. Leave it to rest.
Sauté the shallot in butter.
Add the peas.
2 minutes after adding the peas, add the cabbage and a little water.
Add the cooked barley.
Mix the mustard, the vinegar, the honey and a little olive oil to make the sauce.
Serve the meat with the sauce over or aside.