Summary

Ingredients

• 2 slices roast beef, approx. 00g each, cut evenly thick
• Less fat
• 1 tablespoon Dijon mustard, spicy or Düsseldorf lion mustard
• 1 tablespoon mustard seeds, ground or ready-made mustard flour
• 2 tablespoon water
• some chives, fresh or dried
• some dill, fresh or dried
• some chervil, fresh or dried
• Parsley, fresh or dried
• some ginger, grated or ground
• some garlic, squeezed
• little honey, sugar or sweetener (saves calories!)
• 2 tablespoon cheese, grated
• 1 tablespoon breadcrumbs

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Instructions

1. Rinse and dry the steaks, fry them in a little (!) Fat and sear them spicy on all sides, also turn them briefly on their sides so that the fibers close together (the meat becomes thicker!). Now let it cook on a rack in the oven at 130 ° C until the meat has an internal temperature of 55 °. To prevent the meat juice from escaping, leave the oven door ajar (stick a wooden spoon in the door!).
2. After about 30-45 minutes, the temperature can be checked using a roasting thermometer, which is pierced in the middle of the meat.
3. In the meantime, prepare the topping: Mix mustard, mustard flour, herbs, water, ginger, knofel, sweetness, breadcrumbs and cheese together to form a spreadable mixture. When the steaks have reached 55 °, let them rest for 10 minutes in the switched-off oven so that the meat juice can spread out.
4. Put the mustard on top and grill over until it is pleasantly brown (5-8 min.)
5. I also have juicy vegetables or a salad because the meat is without sauce.