Beef Steak with Mustard Oil

by Editorial Staff

Beef steak with mustard oil

Summary

Cook Time	30 mins
Total Time	30 mins
Course	Main Dish
Servings (Default: 1)

Ingredients

Beef tenderloin – 300 g
Butter – 10 g
Granular mustard – 1 teaspoon
Coarse sea salt – to taste
Black pepper (freshly ground) – to taste
Vegetable oil – to taste

How to cook beef steak:

Instructions

Peel the beef tenderloin from the films. Cut a piece weighing about 300 g from a thick edge. Place it vertically and squeeze it with your palms against the meat fibers, giving the steak an oval shape.
Salt the meat with coarse sea salt, pepper with freshly ground pepper, grease with plenty of oil.
And we transfer the steak to a well-heated dry grill pan. Fry the beef steak over a slightly above medium heat, three minutes on each side.
Next, we transfer the steak to the oven, preheated to 210 degrees. The temperature of the oven and the time to cook the steak depends on your personal taste. I don’t like a fully cooked steak, so I cook it to medium, which is about 8-10 minutes.
After the oven, cover the steak with foil and let it “reach” for 3-5 minutes. While the steak was cooking, I mixed butter with grainy mustard, put it in a heart-shaped mold, and placed it in the freezer. You can, of course, but this butter on the steak in any form, because its mission is to spread on the steak and make it incredibly tasty.

Beef steak can be served. Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.