Düsseldorfer Senfrostbraten is another steak that German cuisine has to offer! This delectable dish hails from the old German capital, Düsseldorf, and perfectly reflects German comfort food. Picture tender, succulent meat infused with a tangy mustard crust, creating an irresistible combination of flavours. Join us as we delve into the history, preparation, and tips for mastering this iconic recipe!
Table of Contents
Introduction to Düsseldorfer Senfrostbraten
Düsseldorfer Senfrostbraten is a traditional dish from Düsseldorf. It consists of rump steak covered with a delicious mustard crust. This regional speciality is known for its unique flavour and cultural significance in the area because of the mustard that is used in the recipe.
Düsseldorf has been considered Germany’s mustard capital for several centuries. In 1726, the first German mustard factory was founded on Düsseldorf’s Ritterstrasse: ABB-Senf – Der “Aechte Duesseldorfer Mosterd” (real Düsseldorf mustard).
Choosing the Perfect Meat Cut
German “Rostbraten” refers to a part of roast beef. However, in the case of the Zwiebelrostbraten or Senfrostbraten, we are talking about sauteed meat. Therefore, the traditional Düsseldorfer Senfrostbraten is made of rump steak. But let’s be honest, you can choose any steak you are comfortable preparing. For my Senfrostbraten, I chose rib eye (because it looked good in the store), but you can also go for beef tenderloin.
Düsseldorfer Mustard
As mentioned previously, Düsseldorf is the mustard capital of Germany, as an ABB mustard factory was opened there in the XVIII century. But that wasn’t the only mustard factory in this area; later, Löwensenf and Radschläger were also produced there. The traditional Düsseldorfer Senfrostbraten is made with mustard from Düsseldorf.
ABB - "Düsseldorfer Mostert"
ABB mustard is spicy and comes from brown and yellow mustard seeds and grape must. However, after the First World War, “Düsseldorfer Mostert”, the grape must have been replaced with vinegar.
The ABB mustard jar was featured in one of Vincent van Gogh’s painting – Still Life with Bottles and Ceramics, created in Nuenen at the end of 1884. The Dutch painter included a grey mustard pot from ABB with the anchor.
Löwensenf
Löwensenf is also a traditional German mustard company established in Metz in 1903. After World War I, it moved to Düsseldorf. The most popular mustard from this company is the Löwensenf Extra Scharf, which is a spicy mustard produced since 1920. In the 1960s, Löwensenf acquired two other mustard makers in Düsseldorf, ABB and Radschläger. Now is apart of Develey Senf & Feinkost GmbH.
Creating the Ideal Crust
The ideal crust for Düsseldorfer Senfrostbraten contains three simple ingredients: mustard, onions and bread crumbs. Those combined and cooked on gratin create the perfect crust for any meat.
Usually, the crust is made with raw onions, but if you have been following my blog for a while, you know that I always fry the onions. The crust for the Senfrostbraten is not the exception here. I don’t like eating semi-soft onions, not as a crust or even in German meatballs. If you want to ensure that the onions are nice and soft, fry them in the pan for a few minutes.
What mustard to choose?
The right choice of mustard is crucial for creating this elegant dish. And I am sorry, I don’t have an easy answer to that, but I can show you where to start.
Mild Mustard — I encourage you to start with mild mustard. To keep the tradition, let’s go for Löwensenf Medium Hot. If you can’t find Löwensenf, you can also use Thommy Mustard Medium Hot or Bantzener Senf Medium Hot
Spicy Mustard – Löwensenf Extra, a strong Dijon-style mustard
Dijon Mustard
Steak Gratin or Fried?
Frying Steak with the mustard crust directly on the pan is tricky for a few reasons, and if I am honest, this really doesn’t convince me. For starters, the crust can fall off the steak when turning. Cooking steak perfectly is also more difficult if you cannot fry one of the sides (the side covered with crust). So, I prepare the steak for my Senfrostbraten separately and then gratin it. This way I can breath slowly
Making the Savoury Sauce
Senfrostbraten (when served with chunky apple sauce) doesn’t need additional gravy. However, I love serving it on top of simple mustard gravy. The gravy is ready in under 5 minutes and can be prepared when the steaks are in the oven. It is made with cream, mustard, and salt. It’s not obligatory, but it adds extra moist to the dish.
Delicious Side Dishes to Accompany Senfrostbraten
Traditional Side Dishes
- Bratkartoffeln – German Pan-Fried Potatoes
- Beilagenalat – German Side Salad
- Apfelkompott – Chunky Apple Sauce
- Gewürzgurken – German Pickled Cucumber
- Düsseldorfer Altbier – Beer from Düsseldorf
Other Side Dishes
- Herzoginkartoffeln
- Kartoffelpüree
- Kroketten
- Grüne Bohnen
Tools that might come in handy
Storage & Reheating
Store the steak in an airtight container in the fridge for up to 2 days. Reheat gently in the oven set to 110°C (230°F) for 30 minutes.
I wouldn’t recommend freezing this meal.
Düsseldorfer Senfrostbraten Recipe - German Rump Steak with Mustard Crust
Crust
- 2 onions
- 1 tablespoon butter
- 1 pinch salt
- 2 tablespoon mustard
- 2 tablespoons breadcrumbs
Steak
- 300 gram Rump Steak Tenderloin or Rib Eye
- 2 tablespoon lard or oil
Gravy (Optional)
- 100 milliliter cream
- 1-2 teaspoon mustard
- If you serve the steak with any side dishes, prepare them beforehand.
- Peel and chop the onions very finely.
- Preheat a small pan and melt the butter over medium heat. Add onions and a pinch of salt, and fry until translucent.
- Add mustard and breadcrumbs and mix well. At this point, your crust is ready, and you can set it aside.
- Preheat the oven grill to 200°C (392°F).
- Melt lard or oil in the cast iron pan on high heat.
- Fry steak for 2 minutes from each side.
- Remove the meat from the pan and put it in an oven-safe dish (I am using a place). Cover the whole surface of the steak with a mustard mixture (I am using a spoon and hands for this).
- Put the steak into the oven for 15 minutes. After 10, check if the crust is not getting brown too quickly.
- Preheat the cream in a small pan. Add the mustard and cook for 5 minutes. The sauce should thicken a bit.
- Keep it warm until your steaks are ready.
- After removing the steaks from the oven, add the meat juices from the plate to the pan with the sauce and mix well. Season your gravy with salt!
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