Grilled steak with mushroom sauce and cauliflower mash
225 g, (buy 250g), peeled, coarsely chopped
500 g, chopped into florets
Trimmed beef scotch fillet
400 g, (buy 4 x 125g steaks)
200 g, thinly sliced
Whole grain mustard
Salt-reduced liquid beef stock
- Boil, steam or microwave the potato and cauliflower until tender. Drain. Mash in a large bowl until smooth. Season with salt and pepper.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over high heat. Cook the steaks for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover the steaks with foil and set aside for 3 minutes to rest.
- While the steaks are resting, add the oil and mushroom to the same frying pan and cook, stirring, for 3 minutes or until golden and tender. Add the mustard and stock and simmer until liquid has reduced by half. Add the cream and simmer for 1 minute or until slightly thickened. Season with salt and pepper.
- Serve the steaks with the cauliflower mash and top with the mushroom sauce.