| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Cajun |
Jude3 |
1 |
servings |
INGREDIENTS
| 4 |
|
170 g sirloin steaks |
| 3 |
tb |
Greggs Cajun Spice Mix |
| 1 |
|
Onions; sliced (1 to 2) |
| 2 |
tb |
Olive oil |
|
|
Knob of butter |
| 2 |
tb |
Dijon mustard |
| 2 |
|
Egg yolks |
| 1 |
ts |
Greggs dried tarragon |
| 2 |
tb |
Flour; (approx) |
| 2 |
|
Further Tbs olive oil |
INSTRUCTIONS
Steps:
Sprinkle the steak with the Cajun spice mix and seal in 2 tablespoons
of olive oil in a hot frying pan for 5-10 seconds on each side. Lay
steak to one side.
Prepare the onion crust by cooking the onions in the pan containing
the residue of the steak. Add a knob of butter and cook the onions
until caramelised.
In a bowl combine the onions, mustard, egg yolks, tarragon and enough
of the flour to turn the mixture to a paste-like consistency.
Lay spoonfuls of the onion mixture on the top of each steak and
spread to cover the meat.
Put 2 tablespoons of oil in a pan and heat.
Place the steaks, onion-side down into the pan for a few seconds to
seal the onion crust.
Cook the steaks in an oven, preheated to 200 C for about 6-7 minutes
for a medium-rare steak: longer for a more well done steak.
Alternatively the steaks can be cooked in a frying pan.
Serve with saut.ed mushrooms.
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