MUS­TARD STEAK WITH GAR­LIC POTA­TOES

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 20 MINS COOK 30 MINS PER SERVE 2130kj 2 tbsp olive oil 4 x 150g blade steaks 2 es­chalots, finely chopped ½ cup dry white wine 2 tbsp whole­grain mus­tard ½ cup chicken stock 2 tsp brown sugar

GAR­LIC POTA­TOES

750g pota­toes, peeled, 2cm cubes 2 tbsp olive oil 3 gar­lic cloves, crushed 1 tbsp thyme leaves green beans, chopped tomato, to serve

1 Pre­heat oven to very hot, 220°C. Line an oven tray with bak­ing pa­per.

2 GAR­LIC POTA­TOES In a small bowl, com­bine pota­toes, oil, gar­lic and thyme. Toss well and spread over tray. Sea­son. Bake 35-40 mins, toss­ing half­way through cook­ing, un­til golden.

3 Mean­while, in a large fry­ing pan heat oil on high. Cook sea­soned steaks 3-4 mins each side for medium. Rest, loosely cov­ered with foil, 3 mins.

4 Re­duce heat to medium. In same pan, saute es­chalots 1-2 mins, stir­ring. In­crease heat to high and add wine and mus­tard, stir­ring. Sim­mer 1-2 mins un­til al­most evap­o­rated. Add stock and sugar. Sim­mer 2-3 mins un­til thick­ened. Sea­son.

5 Serve steaks with sauce, pota­toes, beans and toma­toes.

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