L'entrecote
By: Anonymous
Published: Wednesday, December 2, 2009 - 1:51am

Ingredients




500 grams rump steak, in the piece 5cm thick
1/2 cup water
1 tablespoon lemon juice
1/4 cup Dijon mustard
25 grams butter
2 tablespoons tsp dried tarragon or 1  freshly chopped tarragon
Salt and pepper

Preparation

1 Heat a heavy-based frying pan until very hot. 2 Cook steak on one side for 4 minutes. 3 Turn and cook other side for a further 4 minutes. 4 Remove from pan and rest meat while preparing sauce. 5 Add water to frying pan. Add lemon juice and mustard and bring to the boil. 6 Slowly stir in butter until melted. 7 Add tarragon, salt and pepper. Stir to combine. 8 Slice steak thinly and serve with sauce poured over.