Beef Steak with Mustard Sauce

Total Time:  10-15 minutes

I’ve never been  a huge lover of steak – I often say I find it boring, and that I’d rather have the meat in a casserole or something.  But occasionally I get tempted, and I think there is elegance and skill in the simplicity of it; making the flavour of the meat stand out with only a little seasoning, a small bit of sauce and careful timing during the cooking process.

I used a rump steak as I like nice thick slices, but feel free to use any cut.  Also before you throw things, I only sliced it pre-serving so that the rareness was apparent.  I wouldn’t recommend doing this for anybody but yourself, as you risk letting the meat cool down too much.  But I’ll be honest, in the 2 years or so I’ve been doing this, few meals have been hot by the time I get to eat them, what with taking the photos and all.  I’ve grown used to it.


  • Beef Steak
  • Seasoning including large crystal salt
  • Creme Fraiche
  • Grainy Mustard
  • Crushed garlic
  • Sugar/sweetener
  • Oil
  • White wine (optional)


  1. Set a frying pan above a high heat and allow it to get very hot for a couple of minutes.  While you do this, rub your steak with oil and seasoning.
  2. Place the steak into the pan dry and fry a minute on each side.  I can’t offer full guidance on cooking times as it depends the cut.  For this rump, I did an additional 2 minutes on each side to get rare.  If you’re unsure, use the finger-thumb technique.
  3. Remove the steak to a warm plate to rest for a few minutes.  Do not skip this step – it’s vital to ensure you have a properly cooked, moist steak.
  4. In a small bowl combine the creme fraiche and mustard at a ratio of around 3:1, with a sprinkling of sugar/sweetener and an optional splash of wine/water.
  5. Remove the pan from the heat and add a tiny bit of crushed garlic, frying for a minute or so.
  6. Add the mustard mixture to the pan and stir into the fond left by the steak and cook for a further minute or so.


Serve with steamed vegetables and a sprinkling of large crystal salt.


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