SERVES 4 Preparation
5 min Cooking 10 min
30 ml (2 T) butter
30 ml (2 T) cake flour 250 ml (1 c) cream
15 ml (1 T) Dijon mustard zest of 1 lemon handful fresh parsley,
1 Melt the butter in a frying pan. Add the flour and stir to form a paste. Slowly add the cream.
2 Turn down the heat and add the mustard, zest and parsley. Simmer until the sauce thickens and is cooked.
3 Slice the steak and serve with sauce.
RUDI AND NATASHA FROM ‘KOM ONS BRAAI’ ON VIA