- 2 steaks, about 175g/6oz
Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…
- 1 tbsp wholegrain mustard
- 1 heaped tsp clear honey
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 250g pack chestnut mushrooms, quartered
- handful leftover boiled potatoes, diced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
Rub each steak with mustard and drizzle with the honey. Season to taste. Melt half the butter in a large frying pan. Once it starts to foam, fry the steaks to your liking, 2 mins each side for medium rare or 2½ mins each side for medium. Remove from the pan and keep warm.
Melt the remaining butter, tip in the chestnut mushrooms and boiled potatoes, then cook for 3 mins, stirring them around the pan to absorb all of the juices. Serve the potatoes and mushrooms with the steak, and a side salad if you like.
Know howDon’t worry about peeling the outer skin on mushrooms as this holds much of the flavour and nutrients, but do brush away any dirt and treat them with care, as they will bruise easily. Before refrigerating remove any plastic packaging and cover with kitchen roll or store in a paper bag and use within a few days.