Is your steak a cut above the rest?


Cook an indulgent steak at home for that special person in your life. Whether you’re a dedicated carnivore or an occasional meat-eater, preparing a quality steak for someone you love is undeniably romantic. And for an accompaniment as luxurious as your cut of beef, why not treat yourself to our range of premium mustards?

At Maille, we love to champion more unusual beef cuts like short-rib or bavette, but for a special occasion only the finest will do: the fillet.

To bring out the best of this beautiful cut with its melt-in-the-mouth tenderness, simplicity is the key. Famed butcher Allen’s of Mayfair, suggests: “Pan fry your fillet in butter – a sprinkling of Maldon sea salt flakes is the only seasoning you need to bring out the delicate flavour.”

When it comes to the aged variety, we recommend choosing one that has been hung on the bone for around 28-35 days, a 60-day aging process is even more common in France. As the moisture is drawn out, the meat is pulled closer to the bone lending a more concentrated and buttery, umami flavour.

French school of gastronomy, FERRANDI Paris, recommends searing your steak in butter and olive oil, adding seasoning to the pan and regularly spooning the juices over the meat to keep it moist.

How do you make your steak truly memorable? Make your own Béarnaise sauce using FERRANDI Paris’ technique, or serve with Maille’s classic Dijon Originale.

Our Chablis and Black Truffle Mustard is sure to impress – served fresh from the Maille pump, it’s guaranteed to lift your dish from great to sublime.

Click here for more techniques from FERRANDI Paris.

Click here for more recipes using Maille.


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