Recipe

Honey Mustard Beef

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Honey Mustard Beef

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




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

Note

If your kids don’t like roasted cherry tomatoes, save a few raw tomatoes for them.

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

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, it’s done. Remove from stove, drain in a colander. Set aside to cool.

Step 3

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 4

Sirloin Steak: Season your sirloin steaks with salt and pepper. Heat a large frying pan over med-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 cooking time 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 brisket, chuck, leg, etc.

Step 5

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 6

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

Step 7

Serve the sirloin steak topped with the honey mustard butter (or serve the honey mustard on the side). Serve the potato salad and the roasted cherry tomatoes on the side.