Spray a non-stick pan with the oil-water spray and place over a medium heat. Season the steaks with salt and pepper.

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.

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.

Quickly cut the steaks into slices on the diagonal and stir back into the simmering mustard sauce. Serve with a salad and roast potatoes.