A delicious beef steak with a hint of heat from the mustard sauce. It is hearty dinner and is great served with potato wedges.
- 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
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.
Cook onion wedges with potato wedges, if you like.