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Herb & Dijon Mustard Crusted Fillet

Herb & Dijon Mustard Crusted Fillet
Herb & Dijon mustard crusted fillet with roasted tomatoes, fresh herbs, and fresh micro greens

Herb & Dijon Mustard Crusted Fillet

Light the flames and braai! Herb & Dijon mustard crusted fillet with roasted tomatoes, fresh herbs, and fresh micro greens... Recipes Herb & Dijon Mustard Crusted Fillet European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 800g beef fillet, trimmed
  • 250ml dried bread crumbs or panko
  • 5ml Staffords garlic paste
  • 5ml Staffords ginger paste
  • 15ml Staffords Dijon mustard
  • 10ml fresh oregano, chopped
  • 5ml fresh rosemary, chopped
  • 10ml fresh Italian parsley, chopped
  • 50ml Parmesan cheese, finely grated
  • 5ml ground black pepper
  • Salt to taste
  • 1 egg, beaten
  • 1 punnet vine tomatoes, slow roasted
  • Fresh herbs to serve

Instructions

  1. Prepare the braai.
  2. Mix together the bread crumbs, garlic paste, dijon mustard, ginger paste, herbs and Parmesan cheese.
  3. Season the meat with salt and pepper. Brush the meat with the beaten egg, press the crumb mixture over the meat, ensure the meat is nicely covered.
  4. Once the flames have gone and the coals are grey, place the meat onto the kettle drum grid and braai to your taste (see tips above). Place the tomatoes alongside the meat in a small foil tray
  5. Serve with the roasted tomatoes, fresh herbs, and fresh micro greens.

Top tips before you start
  • Bring the steak to room temperature first. This reduces grilling time and ensures consistent cooking throughout the steak.
  • Use direct heat to grill and make sure the fire is as hot as possible.
  • Sear in those juices! Use TONGS (remember, don’t EVER puncture your steak!) and place the steak on the grill. Do NOTHING for at least 2 minutes.
  • After about 2 minutes (for medium-rare, a little more for Medium), lift, turn your steak and then set it back down for another 3 minutes (again, for medium-rare, a little more if you like it medium).
  • After a total of about 5 minutes, it’s time to flip that steak again and leave it alone for about 2 more minutes.
  • Once done to your liking, remove and rest for 2 – 3 minutes. This allows the juices to re-distribute, so they don’t all run out when you slice into that perfect steak.

 

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