Ingredients

• 150ml/5f loz cider vinegar
• 5 tbsp caster sugar
• 60g/2½oz yellow mustard seeds
• 25g/1oz brown mustard seeds
• 2 tbsp English mustard powder
• 110ml/4fl oz beer
• 2 x 250g/9oz ribeye steaks
• 2 tbsp olive oil
• salt and freshly ground black pepper
• ½ small wholegrain loaf
• cut into 1.5cm/3in cubes
• 2 tsp cider vinegar
• 1½ tbsp rapeseed oil
• salt and freshly ground black pepper
• 1 bunch watercress
• leaves only

Directions

• For the homemade beer mustard
• place the vinegar and sugar into a non-reactive pan and bring to a simmer. Add the yellow and brown mustard seeds and the mustard powder and stir well. Simmer over a high heat for three minutes
• until the volume of liquid has reduced by half and the seeds have softened slightly.
• Pour the mustard mixture into the bowl of a food processor and blend to a purée. It will take a few minutes for the seeds to break down and the mustard to become creamy.
• Add the beer to the mustard mixture and blend once more. Season to taste with salt and freshly ground black pepper. Use immediately or spoon into jars
• seal and store in the refrigerator. (NB This recipe makes more mustard than required for the dish.)
• For the steak
• heat a griddle pan until hot. Rub the steaks with one tablespoon of the olive oil
• then season to taste with salt and freshly ground black pepper.
• Place the steaks onto the hot griddle and cook without moving for 1-2 minutes
• then turn 90 degrees with tongs and cook for a further minute
• to give the steaks a lattice pattern of griddle marks. Turn the steaks over and repeat the process on the other side. Remove the steaks from the pan and place onto a plate to rest; keep warm.
• Meanwhile
• for the salad
• heat the remaining oil in a frying pan
• add the bread cubes and fry for 2-3 minutes
• turning occasionally
• until crisp and golden-brown. Remove the croûtons with a slotted spoon
• drain onto kitchen paper and season to taste with salt and freshly ground black pepper.
• Place one teaspoon of the homemade mustard into a large bowl. Add the cider vinegar
• whisk in the rapeseed oil and season to taste with salt and freshly ground black pepper. Add the croutons and watercress and mix well.
• To serve
• cut the steaks into thick slices and spoon the mustard into 2 small pots. Pile the salad onto the centre of each plate. Lay the steak over the salad and serve with a mustard pot on the side.