Mustard chicken

 

Beef tenderloin with gorgonzola sauce
  • 8 CHICKEN DRUMSTICKS
  • 2 TBSP LEMON JUICE
  • 1 TBSP MUSTARD POWDER
  • 2 CLOVES GARLIC, mashed
  • 100 GRAM FLOUR
  • 2 EGGS
  • 1 TSP MUSTARD SEED
  • SUNFLOWER OIL
    •
 
  • 600 BEEF TENDERLOIN
  • 4 TBSP OLIVE OIL
  • 4 TBSP RED WINE
  • 2 CLOVES GARLIC, mashed
  • 1 TSP OREGANO
  • 100 GRAM GORGONZOLA
  • 1/2 CUP CREAM
  • 1/2 TSP HORSE RADISH, grated
    •

Mix the lemon juice with the garlic, 1/2 tablespoon mustard powder and 2 tablespoons oil and marinate the chicken in this mixture for one hour. Mix the flour with the remaining mustard powder, the mustard seeds and pepper and salt to taste. Beat the eggs with a fork. Roll the chicken first through the flour and then through the egg. Heat a thick layer of oil and fry the chicken 15 minutes on both sides.

Mix the olive oil with the wine, the garlic, oregano, salt and fresh milled pepper to taste and marinate the beef 1 hour; cut it in 4 thick slices and bake on medium heat, 5 minutes on each side. In the meantime, add the horse radish and the gorgonzola to the cream, bring to the boil and cook on high heat until the sauce starts to thicken. Serve the sauce on the beef or on the side.