Ingredients
Dijonaise
Method
1.Crush the peppercorns in a mortar and pestle or with a rolling pin.
2.Rub the steak on both sides with oil, then the crushed garlic. Sprinkle both sides with peppercorns. Place on a plate, then cover and refrigerate for at least 30 minutes, turning once.
3.Meanwhile make the Dijonaise (see below).
4.Heat a heavy-based frying pan or barbecue until very hot and add the steak. Cook on high for 1 minute either side, then reduce the temperature to low and cook for a further 3 minutes on each side (for medium rare).
5.Remove the steak from the pan and rest for 5 minutes. Toast bread lightly. Spread with Dijonaise, add several cos leaves and top with thinly sliced peppery beef. Season lightly with salt and serve.
Dijonaise
6.Combine the mustards, mayonnaise and sour cream and set aside.
Baby cos is ideal in this recipe, as the spoon-shaped leaves trap the juices and it’s robust enough to remain crisp. For a low-carb alternative, serve the peppered steak and Dijonaise as a salad, or between slices of grilled eggplant.
Note
