Recipe

Honey Mustard Beef

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Porterhouse steak topped with honey mustard butter. Served with potato salad and roasted cherry tomatoes.

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serves 2

300g
200g
3g
2 tbsp
1 tbsp
1 sachet
2 sticks
10g
2
3 tbsp
2

serves 4

600g
400g
5g
4 tbsp
2 tbsp
2 sachets
4 sticks
20g
4
6 tbsp
4

ingredients

baby potatoes – cut in half
cherry tomatoes – cut in half
fresh thyme – pick off leaves
butter (from your pantry, for the honey mustard)
wholegrain mustard
honey
celery – slice thinly at an angle (½ cm)
parsley – remove stalks & chop roughly
spring onions – slice finely at an angle (½ cm)
sour cream
Sirloin Steak
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

Ingredients to serve 2

300g x baby potatoes – cut in half
200g x cherry tomatoes – cut in half
3g x fresh thyme – pick off leaves
2 tbsp x butter (from your pantry, for the honey mustard)
1 tbsp x wholegrain mustard
1 sachet x honey
2 sticks x celery – slice thinly at an angle (½ cm)
10g x parsley – remove stalks & chop roughly
2 x spring onions – slice finely at an angle (½ cm)
3 tbsp x sour cream
2 x Sirloin Steak
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

Ingredients to serve 4

600g x baby potatoes – cut in half
400g x cherry tomatoes – cut in half
5g x fresh thyme – pick off leaves
4 tbsp x butter (from your pantry, for the honey mustard)
2 tbsp x wholegrain mustard
2 sachets x honey
4 sticks x celery – slice thinly at an angle (½ cm)
20g x parsley – remove stalks & chop roughly
4 x spring onions – slice finely at an angle (½ cm)
6 tbsp x sour cream
4 x Sirloin Steak
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat the oven to 200°C

Wasing Instructions

Wash your hands, baby potatoes, cherry tomatoes, celery, and spring onion well. Rinse your fresh thyme and parsley thoroughly.

Gino's Tip

If your kids don’t like roasted cherry tomatoes, save a few raw tomatoes for them. Before you start, get the steak out of the fridge and allow it to come to room temperature about an hour before cooking - frying or grilling it from cold will stop the heat from penetrating to the middle as efficiently.

Step 1

Potatoes: Place a large saucepan of lightly salted water over high heat, add the baby potatoes and allow to come to the boil gently for about 15 minutes until tender but not falling apart. If you can easily push a fork in the potato then it’s done. Remove from stove and drain in a colander. Set aside to cool.

Step 2

Cherry tomatoes: Place the cherry tomatoes on a tin foil-lined baking tray. Rub the thyme in your hands and sprinkle it over the tomatoes. Drizzle over some olive oil and salt and pepper and mix. Place in the oven and roast for 15-20 minutes until golden.

Step 3

Sirloin Steak: Season your sirloin steaks with salt and pepper. Heat a large frying pan over medium-high heat, once your pan is hot but not smoking add a glug of olive oil and fry your sirloin steaks for 2-3 minutes on each side until cooked, about med-rare to medium. You can cook your steak for a longer or shorter depending on your desired outcome. Please note though that quick-cooking cuts like sirloin, fillet, ribeye, etc will toughen up no matter the grade of meat when cooked longer as the meat has less fat than slow cuts of meat like brisket, chuck, leg, etc.

Step 4

Potato salad: Once the baby potatoes have cooled down a little, mix them with the celery, parsley, spring onions and sour cream. Season with salt and pepper.

Step 5

Honey mustard: Place a small pan on very low heat and add the butter, honey and the wholegrain mustard. Stir continuously while the butter melts, so it emulsifies, and doesn’t split.