Perfect Steak and Mash

To make the mustard sauce, simply mix the crème 1. fraîche and mustard together. Leave in the fridge until needed.
To make the balsamic onions, heat the oil in a pan and add the onions. Cook until they become quite brown; the caramelization of the onions adds to the flavour. This may take 4 – 5 minutes. Stir frequently.
Once the onions are browned, add the balsamic vinegar and sugar and season well. Bring to the boil, turn down the heat and simmer for 2 – 3 minutes. Leave to stand until needed.
Make the mashed potatoes (see page 19). Once done, leave in the pan, with the lid on until needed.
Heat a little oil in a frying pan. Have the heat quite high and when the oil begins to have a heat haze above it, (it does not need to smoke) add the steaks.
For a rare steak, cook on this high heat for 2 minutes each side, turn down to a medium heat and cook for a further 2 minutes each side.
For a medium steak, cook on this high heat for 2 minutes each side, turn down to a medium heat and cook for a further 4 minutes each side.
For a well done steak, cook on this high heat for 2 minutes each side, turn down to a medium heat and cook for a further 6 minutes each side.
Serve the steak with the mash, balsamic onions and the mustard sauce.

Mustard sauce

Balsamic Onions

Mash

£5.65 / PERSON

***

35 mins

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