Steak and Mustard Cream Potatoes

Serves: 4

Ingredients

600g chat potatoes
1 tablespoon olive oil
170g rindless shortcut bacon rashers, thinly sliced
1 garlic clove, thinly sliced
olive oil cooking spray
4 (200g each)  rump steaks
¼ cup light sour cream
2 teaspoons wholegrain mustard
1 tablespoon finely chopped fresh chives
1 tablespoon lemon juice

Method

1. Cook potatoes in a saucepan of boiling, salted water over medium-high heat for 10 minutes or until tender. Drain. Cool slightly. Transfer to a chopping board. Using your palm, gently press potatoes to flatten slightly.
2. Meanwhile, heat oil in a non-stick frying pan over medium-high heat. Add bacon. Cook, stirring occasionally, for 5 minutes or until browned and crisp. Add garlic. Cook for 1 minute. Transfer to a large bowl.
3. Return frying pan to medium-high heat. Spray both sides of steaks with oil. Season with salt and pepper. Cook steaks for 4 to 5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest.
4. Add potatoes, sour cream, mustard, chives and lemon juice to bacon mixture. Toss gently to combine. Serve steaks with potato mixture.

Tips

 Always rest steaks after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.

 Note: Not all images displayed on this page utilise Cape Grim Beef.