Steak and Mustard Cream Potatoes

Serves: 4

Ingredients

Blue Triangle 600g chat potatoes
Blue Triangle 1 tablespoon olive oil
Blue Triangle 170g rindless shortcut bacon rashers, thinly sliced
Blue Triangle 1 garlic clove, thinly sliced
Blue Triangle olive oil cooking spray
Blue Triangle 4 scotch fillet steaks
Blue Triangle ¼ cup light sour cream
Blue Triangle 2 teaspoons wholegrain mustard
Blue Triangle 1 tablespoon finely chopped fresh chives
Blue Triangle 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 beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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