This is what your steak has been waiting for, mustard with a hit of chilli and the smooth taste of roasted yellow peppers and onion.
Chilli Mustard Relish
You will need
50 Ml – White Wine Vinegar
50 Ml – White Wine
50 Ml – Water
A little Olive Oil
2 – Red Chillies (deseeded)
2 – Yellow Peppers
3 table spoons - Dijon Mustard
1 – Large Onion
Quarter and deseed the peppers then peel and halve the onion.
Place them in a baking tray with a drizzle of olive oil and place in a preheated 180°c oven for 25 minutes.
Plaice the chillies roughly chopped in a saucepan along with the white wine vinegar, white wine, mustard and water, mix well then bring to the boil and simmer for 10 minutes.
Allow to cool then liquidise the chilli mix along with the peppers and half of the onion (save the other half for the next stage.)
Chop the other onion half very finely and add it to the mix in the pan then simmer for another 10 minutes.
Allow to cool in the fridge before serving.