Hoof Steaks with Mustard Sauce

Pasta dishes are always a good idea!

Preheat the oven to 80 degrees. Warm a plate with it.

Stir the butter with a ladle until peaks form. Now fold in the mustard and salt.

Season the hoof steaks with salt and pepper. Roast in the very hot clarified butter on the first side for 2 min. Next turn to the other side, roasting each for 1/2-1 minute more depending on thickness. Next, add the mustard butter and just whip it up. Put the meat on the spot in the preheated plate and cook in the stove at 80 °C for about fifteen minutes.

Extinguish the gravy with the cognac and white wine and cook until half done. In the meantime, chop the parsley.

Add the cream, mustard and parsley and season the sauce with mustard, salt and freshly ground pepper if necessary. Pour the mustard sauce over the hoof steaks and serve them on the spot.

Serve with fine noodles or dry rice, mixed with a little finely diced vegetables briefly steamed in butter.

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