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Paddock to Plate
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Paddock to Plate
Monday, 19 January 2009
Ingredients
6 x 180-200g Quality Mark eye fillet, sirloin, scotch fillet, or tenderised barbecue steaks (or 6 x 250-300g T-bone steaks)
1-2 Tbsp oil
1-2 Tbsp salt
3 Tbsp cracked black pepper (or mixed peppercorns)
1 tsp garlic powder (optional)
For the Mustard Cream
250g sour cream
2 Tbsp wholegrain (or regular) prepared mustard
1 tsp instant powdered chicken stock
2 Tbsp fresh chives, chopped
1 tsp prepared horseradish (optional)
1 tsp pickled green peppercorns (optional)
Method
Combine the salt, cracked pepper and garlic powder. Oil the steaks individually and press the peppercorn mixture onto each side of the oiled steaks.
Barbecue steaks over a high heat for 3-5 minutes per side (or 5-7 minutes per side for T-bones), turning once. Combine all the mustard cream ingredients, blending well. Serve each steak with a dollop of mustard cream.
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