Preparation

For the sauce: heat the meat stock, add the tablespoon of mustard seeds and reduce. Add the butter and blend well.
Sear the beef steak on both sides to taste and season.
Slice the spring onion and fry it in tempura.
Slice the potato and prepare a confit in oil.
On the plate, place the potato slice confit and the steak on top. Add the mustard sauce and the spring onion in tempura.

Superior and aromatic meat

The Cullera de Boix chef, Xavier Matarrodona, presents the most highly-valued cut in very good company.

Of all the beef cuts, steak is the most highly valued and grateful of all. This is due to its texture, its thickness and because it looks and tastes great when accompanied by a good sauce. This time the chef Matarrodona has chosen mustard to prepare a sauce that perfectly accompanies every bite of steak. A mild sauce, which conveys much aroma, but that respects the meat flavour. Because the steak itself is already a morsel of the gods!