Steak With Herbs

This is really fillet steak with herbed mustard, and is very simple. You could also use other cuts, such as rump and Porterhouse.

Using fresh herbs, chop some rosemary, flat-leaved parsley and thyme. Combine this with 2 crushed cloves of garlic and about 1sp of mustard. Wholegrain works very well, but I prefer to use Dijon.

Spread this mix on the steaks – there’s enough there for four fillets – and barbecue them over high heat for 3 minutes on each side.

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