Steak with mustard jus Recipe

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serves:

2

Skill:

medium

Total Time:

01:25

Prep:

00:30

Cooking:

00:55

Nutrition per portion

RDA
Calories 327 kCal 16%
Fat 9.5g 14%
  -  Saturates 3g 15%

A delicious beef steak with a hint of heat from the mustard sauce. It is hearty dinner and is great served with potato wedges.

Ingredients

  • 1 large potato, about 300g (10oz), unpeeled or peeled and cut into wedges
  • 2 teaspoons sunflower oil
  • 2 x 125g (4oz) lean rump or sirloin steaks or 1 large steak, trimmed of fat
  • Salt and freshly ground black pepper
  • 200ml (7fl oz) beef stock (half a stock cube)
  • 2 teaspoons wholegrain mustard
  • 2 good handfuls of baby spinach leaves
  • Pan-fried plum tomatoes, optional

Method

  • Set the oven to Gas Mark 6 or 200°C. Put the potato wedges on a heavy baking sheet, rub or brush with 1 teaspoon of the oil, then roast for 15 minutes. Turn them over and roast for another 15-20 minutes, until

  • browned and crisp.

  • Rub the steaks with the remaining oil and season well. Heat a non-stick frying pan, add the steaks and cook them for 1-2 minutes on each side, to suit your taste. Take out and set aside on a plate, covered, for a few minutes.

  • Add the stock and mustard to the pan and simmer for a couple of minutes, until reduced by half. Pour in any steak juices from the plate and reduce until you get the consistency you like.

  • Spoon the sauce over the steaks on the plates. Serve with the potato wedges and raw spinach, or with pan-fried plum tomatoes (cooked alongside the steak) and wilted spinach.

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Cook onion wedges with potato wedges, if you like.