August 5 is National Mustard Day.
One simple step to signature beef menu items.
For each serving of Dijon Steak au Poivre, coat an 8-10 oz. strip steak with coarsely ground peppercorns, and sear in 1 tsp. Of hot clarified butter until slightly less than desired doneness is achieved; remove from pan and keep warm. Deglaze the pan with 1 Tbsp. Of brandy, add 3 Tbsp. Of beef stock, 3 Tbsp. Of heavy cream and 1/2 Tbsp. Of Dijon Mustard, bring to a simmer and reduce by one quarter. Serve steak over sauce on a warm dinner plate.
To make Dijon gravy for an Open Face Steak Sandwich: add 1/2 Tbsp. Of A.1. Bold Steak Sauce and 1/2 cup of Dijon Mustard to 2-1/2 cups of beef gravy. Ladle 2 oz. or more over an open face, sliced steak sandwich atop buttered toast points.
The secret to great barbecue is the sauce. To make a Beef Barbecue Sandwich with sizzle, combine, in a bowl, 2 cups of Dijon Mustard and 1 qt. Of hickory-flavored barbecue sauce; cover and keep warm for service.
For an unforgettable Corned Beef, add the flavor of Dijon mustard to traditional horseradish. In a bowl, combine 2 cups of mayonnaise, 1 cup of Dijon Mustard and 1/4 cup of prepared horseradish; mix well, cover and refrigerate.
Yield: 12 6-inch pizzas
Sauté the onion, peppers and mushrooms in 2 Tbsp. Of oil, remove from heat and add the Dijon mustard; mix well and hold for service.
For each serving, season 2 oz. Of steak with white pepper, and sear in 1/2 Tbsp. Of smoking hot oil; remove from heat and keep warm.
Sprinkle 1 oz. Of shredded cheese on top of each pizza crust, top with 1/3 cup of reserved vegetable mixture, and sprinkle with 1 oz. Of additional cheese. Bake in a 375 degrees F. convection oven for 5 minutes, remove and top with reserved beef. Slice the pizza into quarters and garnish with chopped parsley.
Yield: 12 servings
In a heavy-bottom pan over medium heat, sauté the beef until all pink color has disappeared. Drain the fat, add the meat seasoning and sauté for 1 minute. Add the barbecue sauce, marinara sauce and Dijon mustard, mix well, and simmer uncovered for 2 minutes.
In a large bowl, combine the frozen corn, green peppers, kidney beans, rotini macaroni and reserved beef mixture; mix well.
Transfer the beef and macaroni mixture to a lightly greased half-hotel pan, or into individual casserole dishes, and sprinkle with Cheddar cheese. Bake in a 350 degrees F. oven for 30 minutes, until hot and bubbly.
Serve 11 oz. per portion (where appropriate) garnished with chopped cilantro, or hold on a steam table for service.
Provided by Nabisco Foods Group
This page originally published as a FoodDay article in 1997.
Copyright © 2007, Forkmedia LLC. All rights reserved.
This page modified January 2007
The Global Gourmet®
175 Home Recipes
Burma: Rivers of Flavor
Cake Mix Doctor
Craft of Coffee
Crazy Sexy Kitchen
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Lidia's Favorite Recipes
Make-Ahead and Freeze
Paleo Slow Cooking
Quick Family Cookbook
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
Copyright © 1994-2013,