Having now perfected the art of the perfect steak, I am beginning to experiment with the jus served with the steak. Here is my recipe for Wholegrain Mustard Jus which I love serving with a medium rare rib eye. The trick to me when cooking meat is to always render the fat first. I follow Raymond Blanc’s method for getting our steaks and jus perfect.
Wholegrain Mustard Jus
The trick to getting the perfect jus is to make sure your pan is really hot. After cooking your steak you add water. After adding the water to the pan and taking the steak out to rest, you add a tablespoon of wholegrain mustard. Make sure you scrape all the good bits from the pan and incorporate into your jus. When it has thickened, and the steak has rested serve and enjoy! My other trick is to use a very good quality wholegrain mustard. You want to be able to see the seeds and feel them when you eat the steak. That is part of the enjoyment of the jus. I use Maille wholegrain mustard for all my cooking and table requirements. This is not the cheapest one on the market. But really worth the extra expense for the quality. And you really use so little of it, that it does not matter.