All-American Beef Sirloin & Mustard Sauce

• Bring a medium saucepan of lightly salted water to the boil. • Cut carrot and zucchini into bite-sized chunks. • Place veggies on a second lined oven tray with a drizzle of olive oil and a pinch of salt and pepper. Toss to coat. Cook until tender, 20-25 minutes.

• While the veggies are roasting, cut potato into large chunks. • To the saucepan of boiling water, add potato and cook until easily pierced with a knife, 10-15 minutes. • Drain and return to the saucepan. Add the butter (for the mash), light sour cream and the salt to the saucepan. • Mash until smooth. Cover with a lid to keep warm.

Little cooks: Get those muscles working and help mash the potatoes!

• While the potato is cooking, finely chop brown onion. • Heat a large frying pan over medium heat with a drizzle of olive oil. Add onion and cook, until softened, 5-6 minutes. • Add onion to the mashed potato and stir through. Cover with a lid to keep warm.

• While the steak is resting, return frying pan to medium heat. Add the butter(for the sauce), Dijon mustard, the water and the brown sugar. Season with a pinch of salt and pepper. • Stir until slightly thickened, 1 minute. Add the resting juices from the steak and remove from the heat.