vintage cleaver and raw beef steak on dark background

Ox à la broche with Dijon mustard and four pepper oil

17 - Oli Oliva aromatitzat quatre pebres
INGREDIENTS

It serves 4 people
800 g clean and whole ox fillet
100 g of Dijon mustard
200 ml of Four Pepper oil
Coarse salt

PREPARATION
Cook the fillet in a frying pan with very hot four pepper oil until it is golden.
Finish it in the oven (at 180º) for 10 minutes.
Remove and place on a grill to cool and drill a little of its juice.
Heat a little four pepper oil and add 2 soupspoons of mustard. Finish by placing on a flat presentation tray.
Slice the fillet in 2 cm slices and place on the tray, turning it to give it the full flavour of the oil and mustard sauce that we have prepared.
PRESENTATION
Place the fillet on a flat plate and sprinkle with the olive and mustard sauce remaining on the tray. Accompany with mashed potato or a salad bouquet. Add coarse salt to taste.

It serves 4 people

Preparation 30 minutes

Medium dificulty