Sharing plates for homely suppers

Delicious dishes to sit at the heart of a cosy winter gathering around the dinner table

Sharing steak with creamy mustard sauce

Serves 6

1kg feather blade or sirloin steak 1 tbsp dried thyme 3 tbsp white wine vinegar 3 tbsp olive oil 3 tbsp dark brown sugar 2 garlic cloves, peeled and finely crushed 300ml double cream 100ml dry white wine 2 tbsp English mustard sea salt and black pepper In a shallow roasting tin, combine the thyme, white wine vinegar, oil and sugar. Add the crushed garlic cloves. Mix thoroughly and season with salt and pepper, then coat the steak in the mixture, leaving it in the tin. Cover with cling film and leave to chill for at least 4 hrs. Take the steak out of the fridge to bring up to room temperature and, when it’s ready, preheat the oven to 160°C/gas mark 3. Heat a large pan to a medium heat, then add the steak. Cook for 6 mins on each side, then place on a tray in the oven for 15 mins. Allow to rest out of the oven, covered in tin foil, for 5 mins. To make the sauce, pour the cream and white wine into a large saucepan and whisk in the mustard until integrated. Place on the hob and heat to a boil. Simmer for 2 mins, then season with pepper. Pour the sauce into a jug. Slice the steak and present on a board with the creamy mustard sauce.