Only lea and perrins for me, goes back to steak, I definitely notice the taste difference. Frenchs yellow mustard (was the only stuff I the house)
Didn't think about the enhanced meat- I do know the first one was not enhanced so that may very well be it.
Salt was kosher coarse grind. I thought about using lemon juice ( I think that's part of the revised recipe now), or wondered if I used a vinegar based sauce it would balance it but I guess I need to pay better attention to the meat! Thanks