Ingredients

Method

• 600 g free-range mature thick-cut steak
• Olive oil, for brushing
• Olive oil, for brushing
• Flaked salt and coarsely ground black pepper
• Dijon mustard, for brushing
• 1 T yellow mustard seeds, lightly crushed
For the fresh tomato sauce:
• 600 g ripe tomatoes, skinned and chopped
• 2 cloves garlic, chopped
• 2 T olive oil
• ½ cup chopped flat-leaf parsley, plus extra to garnish
• Sea salt and freshly ground black pepper

Method

Ingredients

Preheat the oven to 180°C. Moisten the steaks with oil and season to taste. Sear in a hot pan for a minute or two a side, or until deeply browned.
Smear with mustard and sprinkle with mustard seeds, then transfer to a baking tray and finish off in the oven for 5 to 10 minutes, or until distinctly rare or a rosy pink. Remove, cover with tinfoil and allow to rest for 5 to 10 minutes. Serve with the fresh tomato sauce.

To make the fresh tomato sauce: In a pan over a medium to high heat, stir-fry all the ingredients for 5 minutes. Serve garnished with fresh parsley.