Sunday, 25 May 2014

Steak with green peas Dijonnaise

Show me a pretty jar with a good story behind it, and I cannot resist it. Recently a newsletter from Maille popped into my Inbox announcing a new spring Collection of mustard as inspired by the court of King Louis XIV.
"The new Collection revives fine cuisine of the past and revisits the French Royal Court's favourite ingredients to produce three new creations that are both audacious and distinguished, and that share a single goal - to draw inspiration and explore flavours from the French royal kitchen garden". While the style of writing is undoubtedly pompous, it indeed piqued my interest. For some odd reason the box of three mustards "Le Potager du Roy" was considerably higher than if you buy three mustards separately (£25 or 3x£5.95), usually it's the other way around, when it's cheaper to buy a set rather than separate products. I have chosen 2 mustards from Le Potager du Roy collection as well as one of their older creations.
Each mustard in this new collection is "made with two selected key ingredients and is inspired by the epicurean splendour of the French royal tables.

Maille Mustard with white wine, green peas and chive blossoms looks very pretty. Apparently tender spring peas were loved by Louis XIV and were made fashionable by the famous Madame de Maintenon. I am not Madame Maintenon, but I also think the green peas and chive blossoms are beautiful.

Well, what was good for Louis XIV and his second wife, could only trigger a wave of curiosity. I had to buy that little jar of mustard, even at the rather Royal price of £5.95 for a tiny pot.

Photo Credit: GwenaĆ«l Piaser via Compfightcc

"Infused with the scent of Spring, green peas bring all their freshness to this mustard, combining playfully with the aromatic, lively flavour of chive flowers. This delicate creation recalls the first warm days of the year, and would make an excellent accompaniment to grilled meats".
It promises to be green, leafy and intense.

What did I think of it? It was quite unusual, fresh, green and a bit like mushy peas with a mild aftertaste of chives. I would say it is more subtle than intense. If you love mild mustards, then this might be a right choice for you. If you're used to eye-watering intensity of the English mustard which takes your breath away, you might find it lacking in bite.

I fancied trying it as an ingredient of Dijonnaise for the steak.

Green Peas Dijonnaise for the steak (for 2)
1 egg yolk
1tbsp Maille Green Peas mustard
1tsp white wine vinegar
50g clarified butter (or melted standard butter)
Melt the butter in a small pan and set aside. Separate the egg yolk from the white. Place the yolk i a small heatproof bowl or dish, add the mustard and vinegar and mix well. Pour a bit of hot water in a small pan, heat until simmering. Place the bowl with yolk mixture over the pan (make sure it doesn't touch the water). Start whisking until the sauce thickens. Take off the heat, pour the melted butter and keep whisking. This will be the sauce for the steaks.
It won't be as smooth as the classic Dijonnaise because the mustard itself is rather lumpy. It taste lovely though, very seasonal and fresh, a beautiful little sauce.

Cook the steak in a frying pan or griddle, brushed with the olive oil and seasoned with sea salt and freshly ground pepper. Fry for 3-4 minutes on each side if you like it medium rare or longer if you prefer them well done.
Serve with roast butternut squash (drizzled with the olive oil and sprinkled with cinnamon).

Add some chive blossom (optional). It looks pretty and tastes lovely.

Cooking with Herbs Lavender and Lovage


  1. Looks very tasty and I love the story

    1. Thank you Alison! I could spend a fortune on Maille site, there are so many tempting creations