Steak and Mustard Cream Potatoes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Super Food Ideas July 2008. Sounds delicious and the photo had me drooling. Don't know when I will get the chance to try it, so times are estimates. Will post any changes when I do. Ingredients:
600 g baby potatoes (we call then chats) |
1 tablespoon olive oil |
170 g shortcut bacon (rindless thinly sliced in strips) |
1 garlic clove (thinly sliced) |
olive oil flavored cooking spray |
4 (200 g) rump steak |
1/4 cup light sour cream |
2 teaspoons coarse grain mustard |
1 tablespoon chives (finely chopped) |
1 tablespoon lemon juice |
Directions:
1. Cook potatoes in a saucepan of boiling salted water over medium-high heat for 10 minutes or until tender.
2. Drain, cool slightly.
3. Transfer potatoes to a chopping board and using your palm gently press potatoes to flatten slightly.
4. Meanwhile heat oil in a non-stick frying pan over medium-high heat and add bacon and cook stirring occasionally for about 5 minutes or until browned and crisp.
5. Add garlic and cook for a further 1 minute.
6. Transfer bacon and garlic to a large bowl.
7. Return fry pan to a medium-high heat.
8. Spray both sides of steak with oil and season with salt and pepper.
9. Cook steaks for 4 to 5 minutes each side for medium or until cooked to your liking and then transfer to a plate and cover with foil to keep warm and rest for 5 minutes.
10. Add potatoes, sour cream, mustard, chives and lemon juice to bacon mixture and toss gently to combine.
11. Serve steaks with potato mixture.
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