Make This Tasty Mustard Steak

Ingredients

·         500 g lean rump steak, cut into chunks

·         Salt and freshly ground black pepper to taste

·         1 tbsp. olive oil

·         1 tsp. paprika

·         2 tbsp. whole-grain mustard

·         ½ cup white wine

·         2oo ml tub crème fraiche

Preparation

1. Season the steak with salt and freshly ground black pepper. Heat the oil in a pan and fry the steak for 5 minutes until browned all over.

2. Add the paprika, mustard and white wine and allow to bubble for 2-3 minutes until the steak is cooked through. Stir in the crème fraiche, season and serve immediately.

Serves 4.

Note: Crème fraiche is a slightly tangy, slightly nutty, thickened cream. Before the age of pasteurization crème fraiche made itself as the bacteria present in the cream fermented and thickened it naturally. Crème fraiche is widely available in Europe, but much less so in the US, where most all cream is pasteurized, and therefore has to be fermented artificially. There are commercially produced versions available in select gourmet shops, but it can be hard to find and fairly expensive. Considering how often it is called for in recipes these days, it is surprising that it is so rare.

Most people make a facsimile of crème fraiche by adding a tablespoon of buttermilk to a cup of whipping cream, heating it gently to 110°F (45°C), then putting it in a loosely covered bottle in a warm place and letting it sit for anywhere from 8 hours to a couple of days, until thick. Store it in the refrigerator, where it will thicken further, and keep for about three weeks. You can also whip it like whipping cream.

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