Steaks in Honey Mustard Sauce

These steaks will be best enjoyed by those who love a combination of sweet and salty. They also have a wonderful apple-cinnamon aroma. Just try to find a real Calvados for this dish - a magic drink is not cheap, but makes the sauce irresistible. And calvados is drunk little by little, in small sips - like a valuable cognac, with pleasure.

Ingredients

• 4 slices of tenderloin, 220-250 g each
• 1 lemon and green salad to serve
• vegetable oil for lubrication
• 5 tbsp. l. dijon mustard
• 1 st. l. calvados
• 2 tbsp. l. apple juice
• 1 tbsp. l. lemon juice
• 1 tbsp. l. honey
• 1 tsp ground cinnamon
• salt

Directions

1. For the sauce, mix thoroughly mustard, calvados, apple and lemon juice, add salt, cinnamon and honey, mix thoroughly again.
2. Distribute the coals so that there are 2 temperature zones in the barbecue or brazier - with a strong and a low heat. Place the steaks on a well-heated and oiled wire rack, first over the hottest coals. Allow one side of the meat to brown, 2–3 minutes, turn over and brush over the side of the sauce.
3. When the other side is also fried, turn the steaks, transferring them to a less hot area, brush with sauce and bring there to the desired degree of doneness, turning over from time to time and greasing with additional sauce.
4. Serve on lettuce leaves with lemon wedges.