Mustard steak with chunky chips and salad

Nutrition per serving

Calories567 kcal
Protein36.9 g
Carbs67.1 g
Fats17.2 g
Saturated Fat4.1 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1.7 g
Sugars18.3 g
Fiber8.7 g
Sodium761 mg

Ingredients

Potato, flesh and skin
Olive Oil
Beef Tenderloin Steak
Red Wine Vinegar
Dijon Mustard (Whole Grain)
Tarragon leaves, fresh
Cucumber
Shallots
Baby Rocket
Balsamic Vinegar
Plain Yogurt (low fat)
Tuscan Seasoning
Tomatoes, Red, Ripe
1. Roughly cut potato into chunks. Prepare a saucepan of water to the boil. Add potato chunks; cook for 10 minutes. Drain water and leave in potato chunks in pan. 

2. Prepare frying pan with high heat and oil to cover. Add steak and cook for 2–3 minutes on each side. Change timing until done to your liking. Take out of pan and put on plate and cover to keep warm. 

3. Add vinegar to pan and stir in yoghurt, mustard and tarragon. Heat until a thick sauce appears. Then transfer sauce into a dish which should covered and kept warm. 

4. Wipe pan and then cover with olive oil again. Add the waiting potato chunks and tuscan seasoning and cook for 3 to 4 minutes, so that chunky chips appear slightly golden. 

5. Create salad by mixing cucumber, tomato and shallot with the rocket and balsamic vinegar. 

6. Add the waiting mustard sauce to the plated steak and add the chunky chips and salad.