MUSTARD STEAK WITH GARLIC POTATOES
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
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.