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)

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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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