Recipe: Chilli Chocolate Steak with Mustard Butter & French Fries

Steak with Mustard Butter

The global Covid-19 pandemic continues to restrict international travel, but that doesn’t mean you can’t take your taste buds on a journey by bringing a taste of your favourite travel destination to your home. While we all miss travelling, people across the globe are finding creative ways to bring the world to them. “During this time of lockdown we have seen people embracing virtual travel to their dream destinations,” says Wouter Vermeulen, General Manager Southern Africa for Air France KLM. “While it is no replacement for the real thing, it helps keep that travel dream alive.” One easy way to bring the world to you is through food and this easy French-Inspired recipe for Chilli Chocolate Steak with Mustard Butter & French Fries, will transport you to the streets of Paris with just one bite.

Chilli Chocolate Chefs’ Steak with Mustard Butter & French Fries

Bread often plays an important role when it comes to French cuisine and the Chilli Chocolate Chefs have created this delicious meal which encompasses both the importance of bread and meat and how the two can complement each other in the most French way possible.

Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves: 8


8 pieces Beef Fillet, thinly sliced (2cm thick)
½ tsp. Black Pepper
½ tsp. Salt
½ tsp. Chilli Powder
1 tsp. Fresh Coriander, finely chopped
Olive Oil
1 loaf Ciabatta Bread

Ingredients: For the Mustard Butter
1 tblsp. Butter
1 tsp. Wholegrain Mustard
1 Loaf Ciabatta Bread

Method: For the Mustard Butter

Mash together the butter with the wholegrain mustard.

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1. Pat the steaks dry & rub them with salt, black pepper, chilli powder & coriander.
2. Toss in olive oil.
3. Lightly toast the ciabatta in a light butter & garlic & leave aside.
4. Cook the steak on the griddle pan over high heat till well seared on each side.
5. Place one piece on the ciabatta bread.
6. Top with a blob of mustard butter. Serve with fries & fresh herbs.

* Recipes sourced by That Food Guy.

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