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Beef with lavender mustard

Name: Beef with lavender mustard
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Ingredients: 1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle; 3 tablespoons Coonawarra Lavender Estate Lavender and Honey Mustard*; 500g Coorong Angus Beef Rump*, trimmed of any sinew; 4 baby fennel, finely sliced; 100ml verjuice*; 2 tablespoons finely chopped flat-leaf parsley

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by Maggie Beer

Cook, national treasure and delicious. Produce Awards judge

Oct 03, 2015

Lavender mustard? Yep - it's delicious. Fragrant, floral lavender actually pairs beautifully with spicy mustard.

1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle
3 tablespoons Coonawarra Lavender Estate Lavender and Honey Mustard*
500g Coorong Angus Beef Rump*, trimmed of any sinew
4 baby fennel, finely sliced
100ml verjuice*
2 tablespoons finely chopped flat-leaf parsley

Method

1.

Combine 2 tablespoons each of oil and mustard, then rub into beef and allow to marinate for 30 minutes.
2.

Heat frypan, grill plate or barbecue over high heat. Quickly sear meat on all sides, then cook for 1-3 minutes each side, depending on how rare you like your steak (I think this meat should be served rare to be shown at its optimum). Allow the steak to rest.
3.

Heat 2 tablespoons oil in a pan and cook fennel over medium heat. When soft, season and deglaze pan with verjuice until it evaporates. Remove from heat, drizzle with a little oil, and add parsley. Slice beef and serve with fennel and mustard. Garnish with lavender flowers, if desired.