Mustard with gammon and ham is a traditional pairing, but when I made this recipe using leftover steak, we were all unanimous in thinking that in this dish the mix of meat and mustard is a marriage made in heaven. The Chief Taster commented “It’s a bit like Zürcher Geschnetzeltes.”

This is a very good way of using up an extra steak, or even leftover roast beef. Serve it with a floppy English lettuce and raisin salad.

Recipe for leftover steak or venison in a cream and mustard sauce

Serves 2

Ingredients

• a leftover steak or venison, cut into small matches
• 480ml/2 cups beef stock made with water, two beef stock cubes, and a slosh of thick balsamic vinegar
• 240ml/1 cup double cream, or possibly a little more depending on how much leftover meat you have
• 1 tbsp dijon mustard
• 2 tsp truffle oil (the type that’s seen a truffle)
• 1 tsp smoked salt
• 10 grinds Indonesian long pepper
• flakes of parmesan, peccorino or whatever hard cheese you have floating around in your fridge
• 250g/9 oz pasta
• chives if you have any growing to hand; if there are no chives available use the green of some spring onions

Ingredients for the salad

• one small floppy English lettuce, or a 60g/2 oz lambs lettuce
• 1 heaped tbsp raisins
• 1 heaped tbsp chopped pecans
• 4 tbsp olive oil
• 1 dessert spoon truffle oil (as above)
• 1 dessert spoon honey (truffle if you have any!)
• 1 tbsp sherry vinegar

Method

1. Reduce the stock by boiling for ten minutes or so.
2. Make the salad dressing .
3. Cook the pasta as per the instructions on the packet.
4. Add the cream, mustard, salt and pepper to the stock and simmer for another 15 minutes or so.
5. Drain the pasta, serve out on plates, pour on the sauce, dropping the flaked cheese on top artistically, and snipping some chives over the whole. Serve with the salad.

^{2014 © Saucy Dressings}

If you’re interested in learning about game, we have an episode all about it on our podcast Serving Up Sustainability! You can listen below.