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🍽️ Düsseldorf-style Roast Beef with Mustard Crust

580 kcal · 30 min · 4 servings

Ingredients

• 4 beef tenderloin steaks (á 180 g)
• pepper (from the mill)
• 2 tsp clarified butter
• salt
• 1 egg
• 1 tbsp grainy mustard
• 2 tbsp medium-hot mustard
• 3 tbsp breadcrumbs
• herbs (for garnish)

Instructions

1. 1. Preheat the oven to 220 degrees Celsius. Set the heating function to top and bottom heat.
2. 2. Season the steaks generously with black pepper.
3. 3. Heat butter in a pan until it is hot.
4. 4. Sear the steaks in the hot butter for about two minutes on each side.
5. 5. Season the steaks with salt now after searing.
6. 6. Place the steaks on an oven-safe plate.
7. 7. Put an egg into a bowl and add a pinch of salt and pepper.
8. 8. Place the bowl with the egg into a pot with hot water (bain-marie).
9. 9. Whisk the egg in the hot water bath with a whisk until it is frothy.
10. 10. Stir the mustard into the frothy egg mixture.
11. 11. Gently fold the breadcrumbs into the mustard-egg paste.
12. 12. Spread the paste evenly over the steaks.
13. 13. Place the plate into the preheated oven.
14. 14. Bake the steaks for five to seven minutes until the crust is golden brown.
15. 15. Remove the steaks from the oven and plate them.
16. 16. Garnish the dish with fresh herbs and serve.

Nutrition per serving

• kcal: 580
• Protein: 52 g · Fett/Fat: 32 g · Carbs: 6 g