Steak with Mustard Quince Sauce

Serves 4, Prep 5 mins, Cook 15 mins

600g beef sirloin steaks,

trimmed

1 tblsp olive oil

Salt and pepper, to taste

1kg potatoes, peeled, chopped

1/3 cup milk

1 bunch asparagus, trimmed,

halved crossways

2 carrots, peeled, cut into thick sticks

SAUCE

100g tub quince paste ( 1/ cup)

2 tsps Dijon mustard

3

2 tblsps red wine vinegar

1 tblsp fresh thyme leaves,

plus extra sprigs to garnish

1 Toss steaks with oil. Season with salt and pepper.

2 To make mash, boil potatoes in water until tender. Drain well. Mash until smooth. Stir in milk. Season.

3 Heat a lightly oiled, large, non-stick frying pan over a medium to high heat. Add beef. Cook for 3 to 4 minutes on each side for medium, or until cooked to your liking. Remove. Rest, loosely covered with foil, for 5 minutes.

4 Cool pan slightly. Add sauce ingredients with 1 cup water. Whisk until combined. Bring to boil. Boil until slightly thickened. Stir in resting juices from beef.

5 Meanwhile, boil or microwave asparagus and carrots, separately, until tender.

6 Serve beef with mash, vegetables and sauce. Garnish with extra thyme.