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Düsseldorf Mustard-Crusted Steak | Juicy & Savory Gratin
(0)
30 min
Quick
Knuspr-Küche
Ein absoluter Klassiker der rheinischen Brauhausküche: Zartes Rumpsteak, scharf angebraten, mit einer herzhaften Kruste aus zweierlei Senf und Zwiebeln im Ofen gratiniert und mit feiner Rotwein-Bratensauce serviert.
Ingredients
Preparation method
Preparation
Preheat the oven to 220 °C top/bottom heat (or grill function). Remove the rump steaks from the refrigerator in advance, pat dry with paper towels, and allow them to come to room temperature.
Finely dice the onions and garlic clove. Wash the parsley, shake dry, and chop finely.
Mixing the mustard crust
For the mustard crust, melt 15 g of butter in a small pan and sauté half of the diced onions for 3 minutes until translucent. Transfer to a bowl together with the garlic.
Chef's tip
For a perfect cooking result, the steak should have an internal temperature of 54–56 °C after briefly broiling in the oven – this keeps the meat wonderfully pink and juicy beneath the flavorful crust.
Original Rhenish style: If you prefer it especially traditional, serve with crispy fried potatoes made from waxy potatoes or a cold glass of Düsseldorf Altbier.
30 min
Under an hour
