Beefsteak in Mustard Sauce recipe
information
Preparation time: 5 min, Cooking time: 10 min, Cals per serving: 337
ingredients
oil-water spray
4 sirloin steaks or fillet steaks, about 175 g (6 oz) each, trimmed of all fat
2 large garlic cloves, crushed
150 ml (5 fl oz) red wine
150 ml (5 fl oz) beef stock
1 tbsp Dijon mustard green salad and
roast potatoes to serve
4 sirloin steaks or fillet steaks, about 175 g (6 oz) each, trimmed of all fat
2 large garlic cloves, crushed
150 ml (5 fl oz) red wine
150 ml (5 fl oz) beef stock
1 tbsp Dijon mustard green salad and
roast potatoes to serve
method
1. Spray a non-stick pan with the oil-water spray and place over a medium heat. Season the steaks with salt and pepper.
2. Sear the steaks over a medium to high heat for 2 to 3 minutes on both sides for rare. For medium rare, reduce the heat and cook for a further 3 minutes (5 minutes for well done), then set aside.
3. Put the garlic in the pan and sizzle for 1 minute. Add the wine and stock, stirring and scraping up the brown bits on the bottom of the pan with a wooden spoon. Bring to the boil and simmer for about 2 minutes or until reduced by about half, then stir in the mustard and simmer briskly for a further 1 minute. Pour in any juices that have accumulated under the steaks.
4. Quickly cut the steaks into slices on the diagonal and stir back into the simmering mustard sauce. Serve with a salad and roast potatoes.
2. Sear the steaks over a medium to high heat for 2 to 3 minutes on both sides for rare. For medium rare, reduce the heat and cook for a further 3 minutes (5 minutes for well done), then set aside.
3. Put the garlic in the pan and sizzle for 1 minute. Add the wine and stock, stirring and scraping up the brown bits on the bottom of the pan with a wooden spoon. Bring to the boil and simmer for about 2 minutes or until reduced by about half, then stir in the mustard and simmer briskly for a further 1 minute. Pour in any juices that have accumulated under the steaks.
4. Quickly cut the steaks into slices on the diagonal and stir back into the simmering mustard sauce. Serve with a salad and roast potatoes.
serving amount
serves: 4
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