Recipe

Solo: Mustard Steak

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Solo: Mustard Steak

Juicy steak, topped with mustard butter and served with a potato salad on the side.




Ingredients to serve 1

  • 150g x baby potatoes – cut in half
  • 1 tbsp x butter (from your pantry, for the mustard butter)
  • ½ tbsp x Dijon mustard
  • 1 stick x celery – slice thinly at an angle (½ cm)
  • 5g x parsley – remove stalks & chop roughly
  • ½ x tomato – slice into thin wedges (½ cm)
  • ½ tbsp x red wine vinegar
  • ½ tbsp x capers – chop roughly
  • 1 x rump steak
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Potatoes: Place a large saucepan of lightly salted water on high heat. When the water is boiling add the baby potatoes and allow to boil gently (turn the heat down a bit) 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

Steak: Put a dry griddle/frying pan on high heat. On a chopping board rub both sides of the steak with olive oil and season with salt and pepper. Place the steak in the hot pan and sear for 1½ minutes either side, only turning them once with tongs or spoons, for a medium steak. Adjust time to suit your preference. In the last minute of cooking, melt a knob of butter in the pan and spoon the melted butter over the steak. When done, remove and set aside on a plate covered with tin foil to rest for about 5-10 minutes.

Step 4

Salad: When the potatoes have cooled down (they can still be a little warm but not piping hot), mix with the celery, parsley, tomatoes, red wine vinegar and the capers. Add a good drizzle of olive oil and season with salt and pepper.

Step 5

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

Step 6

Serve the steak topped with the mustard butter and serve the potato salad on the side.