4 fresh beef rump steaks
1/3 cup plain flour
Sea salt and black pepper
2 eggs, lightly beaten
2/3 cup breadcrumbs
1 cup vegetable oil
1 cup double cream
1 tablespoon Lusty Monk mustard (choose your flavor)
1 tablespoon clear honey
Squeeze of lemon juice
Take steaks out of the fridge and let them come to room temperature.
Cover in double layer of clingfilm, place on a chopping board and use a rolling pin to bash the meat nice and thin (5mm thick). Set aside.
The clingfilm prevents you obliterating the meat altogether.
Tip the flour into a bowl, season to taste and mix. Set up a bowl with the eggs and another with breadcrumbs.
Dip each steak into the seasoned fl our, followed by the beaten egg and finally the breadcrumbs, gently shaking off after each dip.
Put the oven on its lowest heat.
Meanwhile, place a frying pan on the hob and heat on a medium to high heat before adding the vegetable oil.
In the pan place 1 or 2 steaks depending on size.
Shallow-fry the coated steaks for 2 minutes each side until the breadcrumbs are lovely and golden.
Set aside on a warm plate covered with kitchen towel and place in oven to keep warm (but do not cook any more).
Meanwhile, add the cream, mustard, honey and lemon juice to a small saucepan, season some more and boil down until sauce is lovely and thick.
Serve the steaks on warmed plates with the creamy mustard sauce poured around the meat.