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Fillet steaks with miso-mustard sauce
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1 tbsp white sesame seeds
2 x 150g beef fillet steaks
1 tbsp English mustard powder
3 tbsp Miso Tasty Organic White Miso Paste
1 tbsp reduced salt soy sauce
3 tbsp whipping cream
1 garlic clove, finely grated
1 tsp clear honey
1 tsp sunflower oil
400g pack microwaveable mashed potato
2 x 80g packs trimmed sugar snap peas
1.Set a non-stick frying pan over a medium-high heat and toast the sesame seeds, stirring regularly, for 3-4 minutes or until golden; set aside. Meanwhile, take the steaks out of their packaging, season and set aside at room temperature for 20 minutes before cooking.
2.Meanwhile, mix the mustard powder to a paste with 1 tbsp just-boiled water, then blend with the sesame seeds, miso, soy sauce, cream, garlic, honey and 5 tbsp just-boiled water in the bowl of a small, high-powered blender until smooth.
3.Return the frying pan to a high heat with the oil. When smoking hot, cook the steaks for 5 minutes on each side for medium rare (or longer as desired). Set aside to rest for 3-4 minutes. Meanwhile, heat the potato and sugar snap peas according to pack instructions. Return the pan (with any leftover caramelised bits and juices) to a low heat and tip in the sauce, warming it through gently and adding a splash more water to loosen if needed. Serve the steaks, potato and veg with the miso-mustard sauce spooned over.
This makes a fantastic Valentine’s Day meal for two. You could also serve the steak and sauce with Waitrose Thai Sticky Rice and steamed greens.
And to drink...
Rich, fruity and sumptuous, No.1 Ripasso di
Valpolicella Classico, Italy, is a top match for steak.
Typical values per serving:
|Saturated Fat||18g saturated fat|
This recipe was first published in February 2021.