dijon mustard

Dijon mustard and chives crusted scotch fillet steak

Scotch fillet steak on a Saturday night is even better if it’s a steak sandwich

I watched a Nicko’s Kitchen video on YouTube recently on how to cook a perfect scotch fillet steak. My technique is slightly different in that I follow the Heston Blumenthal method of rapid flipping every fifteen to twenty seconds.


Anyway, I wanted a steak sandwich for dinner. I liked the way Nicko crusted his steak by using Dijon mustard and chopped chives. It looked very pretty. It also added a nice taste too. 

What you’ll need

Scotch fillet steak


Olive oil




Dijon mustard

Cracked pepper



Swiss cheese slices

Bread roll

Here’s what you do

Slice the bread roll into halves

Apply some Dijon mustard to the inside of each half

Add a slice of Swiss cheese

Put the bread under a grill for a few minutes to slightly melt the cheese

Remove some lettuce leaves and wash them

Slice the tomato and allow it to rest on some paper towel

Apple some pepper to one side of the tomato

The steak should have been in the refrigerator for about half a day at least uncovered

Take the steak out at least an hour before you’re ready to cook to get it to room temperature

Rub some olive oil all over the steak

Season the steak with salt

Get a pan smoking hot

Put the steak in the pan and flip every 15 to 20 seconds and cook until you like it

I like my steak rare

Add some thyme and a bit of butter and allow the butter to melt and the thyme to flavour the meat

Let the steak rest for at least 5 minutes

Coat one side of the steak with Dijon Mustard

Flip the steak over onto a plate of chopped chives and coat the steak

Scotch fillet steak with chives and Dijon mustard Gary Lum
Scotch fillet steak with chives and Dijon mustard [Click on the photograph for a full view]
Slice into the desired thickness

Prepare the steak sandwich with the bread roll and melted cheese

Enjoy a nice juicy steak sandwich

Scotch fillet steak with chives and Dijon mustard sandwich Gary Lum
Scotch fillet steak with chives and Dijon mustard sandwich [Click on the photo for a full view]

Parting words

I regularly post photographs of food to Twitter, Facebook and Instagram. Please feel free to connect with me on any social media platform.
I also have a podcast. It’s not food related but each show is short and it’s named Medical Fun Facts. You can find it in the iTunes podcast store as well as Stitcher. A show drops every Monday and Tuesday. It has a little cynicism, a little scepticism and occasionally some sarcasm.

Sweet chili pulled chicken dijon quinoa wrap

Mmm…pulled chicken! Pulled meats are so popular now especially pork and beef.

Last week I posted on a KFC quinoa casserole and shared to Twitter, Facebook and Google+. After I shared to twitter my friend Kate (Star Trek podcaster and aficionado extraordinaire) asked if I had included gherkins. I hadn’t but the KFC Australia twitter account claimed it would like to see a version with a gherkin.







The next night I responded after preparing a bowl of KFC quinoa casserole with a gherkin.

Here is the photograph of the gherkin surprise in the KFC quinoa casserole

That's a mighty big gherkin!
That’s a mighty big gherkin!

Kate suggested I further explore KFC menu ideas and mentioned pulled chicken wraps.

Over the last few days I’ve experimented a little with dijon quinoa wraps in various forms. I published a post earlier on my experiments. It’s mainly photographs but worth a look. 

Sweet chili pulled chicken dijon quinoa wrap
Sweet chili pulled chicken dijon quinoa wrap
Sweet chili pulled chicken dijon quinoa wrap
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
  • Chicken Maryland piece
  • Quinoa
  • Dijon mustard
  • Spinach leaves
  • Chard (beetroot) leaves
  • Helga wraps
  • Sweet chili sauce
  1. In a baking tray add some quinoa and water
  2. Add the chicken on a rack and put in the baking tray
  3. Cook the chicken and quinoa at 150 °C for 1 hour
  4. Allow the chicken to rest for 20 minutes
  5. Spoon out the quinoa and mix some dijon mustard with a few dessert spoons of quinoa
  6. Pull the meat apart from the piece of chicken
  7. Prepare a bread wrap
  8. Lay on a layer of spinach leaves and chard
  9. Add some chicken meat
  10. Add some dijon quinoa
  11. Add some sweet chili sauce
  12. Roll up the wrap
  13. Cut and shoot a photograph
  14. Eat the wrap
  15. Write the recipe
  16. Blog (verb)


To view larger versions of the images in the gallery, click on an image and the gallery will popup. Please feel free to write a comment on the images.  

Do you like pulled chicken? Do you think KFC might like this as a menu idea? 

At the beginning of this post I mentioned Kate and her Star Trek podcasting. Kate has recently interviewed Doug Drexler and you can hear the podcast here

Dijon quinoa with bacon kale coleslaw recipe

There are three easy steps to this simple and elegant dijon quinoa dinner. All you need to do is cook some quinoa, cook some bacon and then put everything together.


I wasn’t sure what I was going to cook for dinner tonight but I tweeted earlier a hint of what I was thinking.



Dijon quinoa with bacon kale coleslaw recipe
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
  • Streaky bacon 2 rashers sliced
  • ⅓ cup tricolour quinoa
  • ⅔ cup water
  • 1 tsp chicken stock powder
  • 1 tbsp dijon mustard
  • 20 g butter
  • 1 tbsp maple syrup
  • Kale coleslaw
  • Garlic aioli
  1. Cook the bacon and maple syrup in the oven for 15 minutes at 220 °C
  2. Cook the quinoa in the water and chicken stock for 10 minutes
  3. Add the dijon and butter to the cooked and cooled quinoa
  4. Add the garlic aioli to the kale coleslaw and mix in the cooked bacon
  5. Smear some quinoa on the bottom of a large bowl
  6. Add the kale coleslaw and bacon
  7. Add the rest of the quinoa on top
  8. Shoot a photograph
  9. Eat the meal on the couch with a fork while watching My Kitchen Rules
  10. Wash the dishes
  11. Write the recipe
  12. Blog (verb)




Streaky bacon ready for the oven



Tricolour quinoa with dijon and butter



The finished dish in a bowl. On the bottom is a thin layer of the quinoa.



I ate this strawberry cheesecake for lunch dessert (early afternoon tea)



For lunch I ate hot smoked salmon on spinach leaves with feta stuffed peppers




For breakfast I had bacon and eggs with some blue cheese


I hope you like this simple dijon quinoa salad meal