Ingredients
| â…” cup yellow mustard seeds | |
| â…“ cup black mustard seeds | |
| ½ cup dark beer | |
| ¼ cup balsamic vinegar | |
| 1 teaspoon salt | |
| 1 tablespoon brown sugar | |
| 100g watercress | |
| 50g toasted walnuts | |
| ½ teaspoon minced garlic | |
| 4 tablespoons neutral oil, plus extra for searing | |
| 2 x 250g hanger steaks (I used First Light wagyu) |
A good steak, a very simple garnish and an enlivening dollop of mustard. Nothing more, nothing less. Sometimes happiness is about doing less.
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Instructions
| 1. | Put the mustard seeds into a container, cover with beer and vinegar and put into the fridge overnight to soften the seeds. |
| 2. | The following day, put the seeds and liquid into a high- speed blender and add the salt and sugar. |
| 3. | Blitz for at least 4 minutes. If the mustard appears wet, continue blending to pulverise the seeds more. The mustard is edible and punchy at this point. |
| 4. | For less aggressive heat, put the mustard into a pan and heat until it releases large bubbles, then cool. |
| 5. | Set aside one quarter of the watercress tips for garnish. |
| 6. | Place the remaining watercress into a blender with the walnuts, garlic and oil. |
| 7. | Blend at high speed to a smooth, vibrant green paste. |
| 8. | Season the steak liberally with salt and pepper and heat a heavy-based frying pan with a scant amount of oil until just beginning to smoke. |
| 9. | Sear the steaks for 3 minutes on each side, then allow them to rest for 3-4 minutes. |
| 10. | Brush on all sides with the watercress and walnut purée. Cut each steak in half against the grain. |
| 11. | Garnish with fresh watercress tips and a generous tablespoon of mustard. |
| 12. | Store the remaining mustard in the fridge for up to 2 weeks. |
Food styling, recipes & photography David Neville