4 Grass Fed, Bingil Bay Beef Sirloin steaks from Mighty Nice Meats
Dijon mustard cream
1 tbsp Dijon mustard
1 tbsp seeded mustard
grated rind of one small lemon
300 ml carton of thickened cream
1. Brush each sirloin steak lightly with vegetable oil or unrefined vegetable oil and season generously with salt and pepper. Preheat the char-grill pan to hot before adding the meat. You can also barbecue the steaks for this recipe, use either the char-grill plate or flat plate. They can also be pan-fried or grilled in a regular pan.
2. Cook on one side until the first sign of moisture appears. Turn steaks once only. Test your steak for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3.Remove steaks from heat, loosely cover with foil and rest steaks for 2 minutes before serving.
4.Place the steaks on serving plate and drizzle with a little Dijon mustard cream.
To make Dijon mustard cream: combine all ingredients in a small saucepan, bring slowly to the boil, reduce heat to simmering point. Simmer until mixture is reduced by half.
Serving suggestion: Serve with fresh asparagus.
Let your meat come to room temperature before cooking. Never go from fridge to pan. Preheat the char-grill pan to hot before adding the meat.
Instead of oiling the pan it is better to oil the meat. Either brush it lightly or rub a little oil into it.
Best beef cuts for char-grilling: Bingil Bay beef fillet/tenderloin, rib eye/scotch fillet, sirloin/porterhouse/New York, T-bone, rump and oyster blade from Mighty Nice Meats.