Seared Steak with Mustard Thyme Pan Sauce

Choice of steak cut to your liking

rice bran oil

salt

cracked pepper

SAUCE (GF) splash red wine

1 clove finely cut garlic

1 tsp finely cut fresh thyme

1 tbsp Dijon mustard salt and pepper

1 finely cut spring onion ½ cup cream

Be sure to take your steak out of the fridge a good 30 minutes before you are going to cook it. Rub your steak with oil and season well with salt and pepper. Have your frying pan smoking hot (make sure you have your extractor fan on full) or your barbecue up high. Add a little more oil to the pan and sear your steak on each side for 2–3 minutes depending on thickness.

Steak should only be turned over once and have a nice caramel colour, if your steak is stuck to the pan it means it is not ready to be turned yet. Once your steak is cooked on each side remove from pan and leave to rest covered with foil.

Turn pan down to a medium heat.

Add a good splash of wine to deglaze pan – this gets all the yummy flavour from the bottom of the pan. Then add garlic, thyme and mustard, a pinch of salt and pepper and cook for 1 minute. Lastly add onion and cream and cook for another 2 minutes until the cream thickens. Delicious!