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.
Top Tip for making Steak with mustard jus
Cook onion wedges with potato wedges, if you like.