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For the beer mustard

MV {
ml/  loz cider vinegar

MV tbsp caster sugar
MV 3
g/2½oz yellow mustard seeds
MV 2 g/{oz brown mustard seeds
MV 2 tbsp English mustard powder
MV {{
ml/4l oz beer

For the steak

MV 2 x 2
g/9oz ribeye steaks

MV 2 tbsp olive oil
MV salt and reshly ground black pepper

For the salad

MV ½ small wholegrain loa cut into { cm/3in cubes

MV 2 tsp cider vinegar
MV {½ tbsp rapeseed oil
MV salt and reshly ground black pepper
MV { bunch watercress leaves only

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{V For the homemade beer mustard place the vinegar and sugar into a non-reactive pan and
bring to a simmer Add the yellow and brown mustard seeds and the mustard powder and
stir well Simmer over a high heat or three minutes until the volume o liquid has reduced
by hal and the seeds have sotened slightly
2V our the mustard mixture into the bowl o a ood processor and blend to a purée It will
take a ew minutes or the seeds to break down and the mustard to become creamy
3V Add the beer to the mustard mixture and blend once more Season to taste with salt and
reshly ground black pepper Use immediately or spoon into jars seal and store in the
rerigerator (NB This recipe makes more mustard than required or the dish
4V For the steak heat a griddle pan until hot Rub the steaks with one tablespoon o the olive
oil then season to taste with salt and reshly ground black pepper
V lace the steaks onto the hot griddle and cook without moving or {-2 minutes then turn
9
degrees with tongs and cook or a urther minute to give the steaks a lattice pattern o
 griddle marks Turn the steaks over and repeat the process on the other side Remove the
steaks rom the pan and place onto a plate to rest; keep warm
3V eanwhile or the salad heat the remaining oil in a rying pan add the bread cubes and
ry or 2-3 minutes turning occasionally until crisp and golden-brown Remove the
croûtons with a slotted spoon drain onto kitchen paper and season to taste with salt and
reshly ground black pepper
7V lace one teaspoon o the homemade mustard into a large bowl Add the cider vinegar
whisk in the rapeseed oil and season to taste with salt and reshly ground black pepper
Add the croutons and watercress and mix well
8V To serve cut the steaks into thick slices and spoon the mustard into 2 small pots ile the
salad onto the centre o each plate Lay the steak over the salad and serve with a mustard
pot on the side