• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Ren Behan - Author Wild Honey and Rye

Food Writer

  • Buy the Book (USA)
  • Media
  • Recipes
  • Lockdown
  • Buy the Book (UK)
  • About Ren
  • Blog
  • Widget Area for Top Menu

Welsh Black Beef

April 27, 2012

Steak à la Moutarde (Creamy Mustard Sauce) with Welsh Black Beef

I was inspired during a recent stay on the Llyn Peninsula in North Wales to make a French-style dish using local Welsh ingredients. Steak Frites or steak and chips (but it sounds better in French) is one of our favourite ‘bistro-style’ suppers and I have lots of variations on one simple recipe. Sometimes I leave the steak whole and other times I prefer to slice the steak in thin slices. As well as using a good-quality moutarde, I also add a good twist of pepper or coat the steak in coarsely ground black pepper, adding a little stock and fresh cream, making it a bit more like Steak au Poivre. For a Stroganoff, I sometimes switch the mustard for tomato purée, adding a few spoons of sour cream instead of fresh double cream.  You can also start by gently frying some shallots or finely sliced onions, I happened not to have any, but I did have mushrooms, so I fried them in a little garlic oil before adding my steak.

…

Read more

Primary Sidebar

Posts by email!

Subscribe now to get new posts direct to your email inbox

Search the site

Follow me on Instagram!

340,000+ Pinterest Followers – RenBehanFood

Visit Ren Behan Food's profile on Pinterest.

Archives

Footer

Copyright © 2023 Ren Behan · Custom Theme by Moonsteam Design

Copyright © 2023 · Ren Behan Custom Theme by Moonsteam Design on Genesis Framework · WordPress · Log in