We’ve taken a survey and we reckon there are 3 key elements to a killer steak dinner. First; you’ve got to have a killer tender steak (duh). Next, delicious potatoes. Chips or mash are popular here, but you can’t go past these crispies. And finally, a sauce to crown your glory.
400 g
potatoes
1 bag
baby spinach leaves
1 clove
garlic
½
lemon
2 steak
premium beef rump
1 tbs
wholegrain mustard
(ContainsSulphites)
Not included in your delivery
2 tsp
olive oil
1 tbs
butter
(ContainsMilk)
1 tsp
plain flour
(ContainsGluten)
¾ cup
milk
(ContainsMilk)
Preheat the oven to 220ºC/200ºC fan-forced. To prepare the ingredients, cut the potatoes into 5 mm thick slices (unpeeled). Wash the baby spinach. Peel and crush the garlic, and juice the lemon.
Toss the potato in half of the olive oil and season with salt and pepper. Place in a single layer on the oven tray and cook in the oven for 25-30 minutes or until golden and crisp.
Meanwhile, heat a medium frying pan over a medium-high heat. Rub the premium beef rump steaks with a little olive oil and season with salt and pepper. Add the steak to the pan and cook for 2 minutes on each side for medium rare or until cooked to your liking. Transfer to a plate and cover with foil. Rest for 5 minutes.
Meanwhile, wipe the same frying pan clean and place back over a medium-high heat. Add the remaining olive oil and half of the butter. Add the baby spinach and cook, tossing, for 1 minute or until beginning to wilt. Add the garlic and cook for a further 2 minutes or until fragrant and spinach is wilted completely. Add the lemon juice and then remove from the heat.
Place a small saucepan over a medium-low heat and add the remaining butter and cook until melted. Add the plain flour and cook, stirring, until it forms a paste. Add the milk, slowly whisking, for 1-2 minutes or until the mixture is smooth and thickens slightly. Whisk in the wholegrain mustard until combined.
Divide the potato slices between plates. Top with the garlic spinach and steak and spoon over the mustard sauce.