Friday, 29 August 2014

Mustard Cream Sauce - Dinner 4 2

The meal literally took me 15 minutes to whip up, with no fuss at all. I used Shabu Shabu steak which is a really tender, very thin slice of aged beef for the schnitzel but you could really used any type of 'minute steak' to save time. Trust me, there is no fun in hammering meat when your stomach is rumbling.

For the sauce I used whatever I had in the fridge, half a carton of cream, honey, a little dijon mustard, milk, parmesan and a splash of chicken stock. I steamed some green beans and garnished with honeyed goats cheese (my new addiction) to cut through the sweetness. It was delicious, if I do say so myself!

I saved a few slices of beef for lunch the next day when I also took the photos, hence the cherry tomatoes in place of the beans. Just for your information, the cherry tomatoes worked so deliciously well with the goats cheese, it has inspired my next salad recipe!
Beef Schnitzel - Ingredients
  • 6 slices of Shabu Shabu meat (or any minute steak)
  • 2 C seasoned bread crumbs
  • 1 large egg, lightly beaten 
  • 2 tbsp butter
  • canola oil
Mustard Cream Sauce - Ingredients
  • 2/3 C single cream
  • 1/4 C milk
  • 1 tsp Dijon mustard
  • 1 tbsp honey
  • 1 tsp mustard seeds
  • dash of good quality chicken stock
  • pinch of nutmeg, freshly grated if possible
  • 2 tbsp grated Parmesan cheese
To serve 
  • 1/2 C honeyed goats cheese
  • green beans or your choice of greens.
  1. Prepare your schnitzel by coating it first in bread crumbs, followed by the egg (let excess drip off), then bread crumbs again to finish. Do this with the rest of meat. Set aside.
  2. Bring a pot of water to the boil and steam your greens.
  3. In another saucepan, make the sauce by heating all ingredients over low heat, stirring to ensure the honey does not stick to the bottom of the pan. Allow it to simmer whilst your meat is cooking. 
  4. In a frypan, heat the butter and oil together. Once sizzling you can begin to cook your meat. Allow enough time to just crisp the coating as the steak will cook almost immediately.
  5. Plate your meat and beans, pour over the sauce and top the beans with goats cheese. 
Note: the above recipe will serve 2 very hungry people or 3 not so hungry. Remember you can use the leftovers in a sandwich the next day!