Andalucia Life Recipe - Medallions of Beef with Mustard Glaze

Following the success of his slow cooked lamb recipe in March, Robert, the chef at the Carteia Restaurant, has again put pen to paper and come up with Steaks in a Mustard Glaze. The steaks could just as easily be cooked on a barbeque as under a grill, either way they are succulent and delicious.

Ingredients For 4 People

1 Entrecote Per Person Or Medallions Of Fillet Of Beef
Pinch Salt And Freshly Ground Black Pepper
50 Grms. English Mustard
50 Grms. French Mustard
1 Egg Yolk
25 Grms. Demerara Sugar

Method

Mix mustards, egg and sugar together .

Season steaks with salt and pepper, seal on hot griddle or pan and cook to your preference.

Spoon mixture over steaks and pop under hot grill until glazed.

This mix can also be used as a marinade for barbecued meats.

Mediterranean Vegetable Medley

Ingredients

1 Whole Bulb Garlic
2 Carrots
2 Red Onions
1 Red Pepper
1 Green Pepper
2 Beef Tomatoes
1 Courgette
10grms Oregano (Half If Dried)
Salt And Freshly Ground Pepper

Method

Wash skin and cube all vegetables, place in a roasting tray, coat in olive oil, cover in foil and bake for 20 mins at 170ºC.