Ingredients

• 1.5 lbs of FRESH American Angus thin-cut steak/ribeye/striploin (choose according to personal preference)
• 40g AVONMORE Pure Irish Unsalted Lactic Butter
• 3 tablespoons WAITROSE Panko Breadcrumbs
• 2 tablespoons HEINZ yellow mustard
• SELECT Olive oil (to taste)
• 4 cloves of garlic
• 3-4 small chili peppers
• 1-2 sprigs of fresh rosemary

Seasonings

• SELECT Italian Mixed Herbs (to taste)
• SELECT Rosemary (to taste)
• CAPE FOODS Whole Black Peppercorns (to taste)
• CAPE FOODS Coarse Atlantic Sea Salt
• Chili powder (to taste, according to personal preference)

Method

1. Cut the garlic in half to use as a side dish, and chop 3-4 small chili peppers into segments for later use.
2. Finely chop fresh rosemary for later use.
3. Use kitchen twine to tie the beef into shape, making two slits on each side, and insert the chili peppers into the openings.
4. Season the beef on all sides with herbs, rosemary powder, fresh rosemary, chili powder, sea salt, and black pepper, and marinate for half an hour.
5. Mix 3 tablespoons of breadcrumbs, 2 tablespoons of mustard, an appropriate amount of rosemary, sea salt, herbs, and olive oil, then spread it evenly over the surface of the beef.
6. In a hot pan with butter, sear the beef until caramelized — about one minute on each side is perfect!
7. Cut the twine, spread yellow mustard evenly, and marinate for 15 minutes. Finally, sprinkle the special crispy topping on the surface and bake it along with the garlic.
8. Bake at 200 degrees for 10-12 minutes, and it’s done!