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Chiswick W4 1QP

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We would like to share a recipe with you every month using our seasonal produce.

For those of you who remember Mackintosh's Brasserie on Chiswick High Road, one of my favourite dishes was the Steak with Four Mustard Sauce which Nick and Cindy have very kindly shared with us for our recipe of the month. They no longer have a restaurant but have a wonderful catering business check out their website www.mackintoshs.co.uk. They use local suppliers for all their produce including Macken Brothers for their meat and provide an exceptional service for all private parties and corporate events.


Four Mustard Sauce

Sauce for 4 steaks of 200/250 gm each
  • 250 gm of Dijon mustard
  • ¼ bunch of picked fresh tarragon
  • ¼ bunch of picked fresh chervil
  • 1 shallot
  • 50ml of drained green peppercorns in brine
  • 50ml of white wine vineger
  • 100gm of unsalted butter
  • 60g of clarified butter
  • Veal Stock 500ml
  • 2 Tablespoons Cognac
  • 50ml of dry white wine
  1. Puree up the tarragon, chervil, shallot, peppercorns with the white wine vineger.
  2. Mix the puree with the Dijon mustard.
  3. Cream the butter and then whisk in half of the mustard mixture until well blended and season with salt and pepper.
  4. Heat a frying pan and add the clarified butter. When nice and hot add the steaks. This will ensure that they have a nice colour. It will depend on the thickness of the steaks but for medium cook for 2 mins each side and repeat. Pour off fat and then flambé with the cognac and add wine. Remove steaks from pan and put in a dish to rest and keep warm.
  5. Add stock to pan and reduce by two thirds.
  6. Add a spoonful of the mustard mixture without butter, using a whisk, to ensue it amalgamates with the stock.
  7. Put the steaks on each plate and pour any juice into the sauce in the pan.
  8. In stages whisk the mustard butter into the sauce until it is nice and silky and then pour over steaks and serve immediately. If you like a stronger flavour sadd more of the mustard mixture.
  9. Serve with freshly buttered spinach or French fine beans.
Rodney's Recommendation

Recipe of the Month