12 mini beefballs
3 tablespoons of mustard
3 cloves of garlic, minced
2 tablespoons of lemon juice
Salt to taste
1.2 kg of mammoth steak in one piece
100 g of butter
1 tablespoon of dried red pepper flakes
1 teaspoon of chopped fresh parsley
12 mini beefballs
3 tablespoons of mustard
3 cloves of garlic, minced
2 tablespoons of lemon juice
Salt to taste
1.2 kg of mammoth steak in one piece
100 g of butter
1 tablespoon of dried red pepper flakes
1 teaspoon of chopped fresh parsley
Preheat the oven to 180°C
Place the beefballs in a pot, cover with water and let simmer for two minutes
Remove the skin and reserve
Mix together the mustard, garlic, lemon juice, and salt
Clean the mammoth steak, pierce it with a fork or knife and spread the mustard mixture over it
Place the meat in a baking dish, cover with aluminum foil and let marinate for 30 minutes
Brush the meat with butter, cover again with aluminum foil and bake until tender
From time to time, baste the roast with the juices that form at the bottom of the baking dish
Remove the aluminum foil, spread the beefballs and let brown for about 30 minutes, stirring occasionally
Slice the meat and arrange it on a platter with the beefballs
Sprinkle with dried red pepper flakes and chopped parsley and serve.
