Dark Beer & Balsamic Mustard With Steak

Food styling, recipes & photography David Neville

	⅔ cup yellow mustard seeds
	⅓ 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)

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.