- In a small, non-stick saucepan toast the flour, mustard powder, salt and pepper over a low heat, transfer to a bowl and mix thoroughly, then use to as a rub for the meat.
- Put 1 litre of water into the blender jug, place the deep steamer basket on top of the blender jug and set the steamer button/35 minutes.
- Meanwhile, melt the butter in a casserole pot and brown the meat on all sides for 5 minutes, without it cooking through. Place the joint on a large piece of aluminium foil, wrap the foil up around the meat, baste with the cooking juices and the red wine, and close the foil up loosely, so that there is still enough air around the meat.
- Once the required steaming temperature has been reached and the steaming process begins, place the beef joint in the deep steamer basket, close the lid and cook until medium rare. Once the cooking time is up, remove the beef from the deep steamer basket and leave it to rest in the aluminium foil for another 10 minutes, so that the cooking juices become evenly dispersed. The beef should become soft and tender.
Use a meat thermometer to determine the core temperature of the beef joint. The meat will be medium rare at a core temperature of 54–56 °C.
Bon appétit with Monsieur Cuisine