L'entrecote

Yield: 2 servings

Measure Ingredient
500 grams Rump steak; in the piece 5cm
; thick
½ cup Water
1 tablespoon Lemon juice
¼ cup Dijon mustard
25 grams Butter
2 teaspoons Dried tarragon or 1 tablespoon freshly
; chopped tarragon
Salt and pepper

Heat a heavy-based frying pan until very hot.

Cook steak on one side for 4 minutes.

Turn and cook other side for a further 4 minutes.

Remove from pan and rest meat while preparing sauce.

Add water to frying pan. Add lemon juice and mustard and bring to the boil.

Slowly stir in butter until melted.

Add tarragon, salt and pepper. Stir to combine.

Slice steak thinly and serve with sauce poured over.

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