- 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.
Perfect Steak and Mash
- 2 tablespoons crème
- fraîche or soured cream
- 1 tablespoon wholegrain mustard
- 1 tablespoon oil
- 2 onions, cut into wedges
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- 4 medium potatoes, peeled
- 1” cube of butter
- salt and pepper
- 2 steaks, either fillet,
topside or rump, about
- oil to fry
£5.65 / PERSON