Cooking Method
- Bring the beef up to room temperature – ideally an hour before cooking – pat the steak dry with paper towel and season generously with Sea Salt.
- In a small pot place the dijon mustard, white vinegar, sugar or honey and the egg and bring to a medium heat whisking often until the mixture thickens and begins to bubble. Remove from the heat. Stir in the mayonnaise, the smoked paprika and cayenne pepper and season with cracked pepper. Keep warm, ready to serve.
- Bring a pan or hot plate to a high heat. Using a spoon of Beef Tallow while pre-heating the pan, sear the steak until beautifully golden on one side and turn over. Place the butter on top of the steak while it continues to cook and throw some fresh thyme and rosemary into the pan. As the butter melts, tilt the pan to collect the juices with a spoon and baste the steak. We ideally want the steak to be around 100-110 F internally for medium rare before removing it from the pan to rest. If cooking by eye, it should take around 3 minutes per side depending on how hot the pan is.
- Rest the steak for 5 minutes on a board and slice to serve, seasoning with cracked pepper. Serve with the Quick Mustard and Smoked Paprika Sauce and vegetables of your choice.
Serving
Crispy roasted potatoes – Dice potatoes into medium chunks with the skin-on, boil in chicken stock, then strain before they’re too soft. Toss in salt, pepper, paprika, mixed herbs, and a generous amount of oil, preferably beef tallow or duck fat. Then, roast in oven at 400F for around 30min or until golden and crispy.
Pan fried Silver beet – Pan-fried silver beet: Over medium heat, saute diced onions, crushed garlic, and white ends of silver beets with butter and salt. Add a splash of apple cider vinegar and a tsp of cinnamon and coriander. Stir. When the steak is resting, add the silver beet nicely on top. Serve and enjoy!
