Mustard Steak with Fried Zucchini and Potato Wedges

For the mustard steak, first cut the potatoes into wedges and put them in a bowl. Finely chop the basil and also add to the bowl with the rapeseed oil and a little salt and mix everything well.

Place the potato wedges on a baking tray lined with baking paper and bake at 200 °C for about 20-30 minutes. Cut zucchini into slices about 1 cm wide and season with paprika powder and salt.

Fry in a little oil on both sides and keep warm. Rub hoof steaks with mustard. Heat oil in a pan (it is very important that the pan is very hot!) and put the steaks in it.

Sear medium – 2 minutes on each side. Then let rest in the oven for 2 minutes. (Varies depending on the thickness of the steak, the indication is for a 2 cm high steak.

For a 3 cm high steak, for example, extend everything to 3 minutes. Done (cooked through, but not dead) – sear 4 minutes on each side and let rest in oven for 8 minutes.

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