Steak and Mustard Cream Potatoes
photo by januarybride
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4
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
- Cook potatoes in a saucepan of boiling salted water over medium-high heat for 10 minutes or until tender.
- Drain, cool slightly.
- Transfer potatoes to a chopping board and using your palm gently press potatoes to flatten slightly.
- 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.
- Add garlic and cook for a further 1 minute.
- Transfer bacon and garlic to a large bowl.
- Return fry pan to a medium-high heat.
- Spray both sides of steak with oil and season with salt and pepper.
- 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.
- Add potatoes, sour cream, mustard, chives and lemon juice to bacon mixture and toss gently to combine.
- Serve steaks with potato mixture.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Made as directed except for the chives....I used spring onions. The steak I pan fried 2 mins each side then put pan in oven at 425'C for 8mins (med rare) then allowed to rest 2mins while dishing up salad. Served with a simple salad of cos lettuce & tomato wedges. A keeper for us. Made for Aus/NZ swap March 2009 :)
-
This was lovely, a different way to enjoy potatoes! I didn't make the steak, but prepared the potatoes to accompany pies and vegetables for a midweek supper. I didn't have chives, so fried an onion along with the bacon mixture, we like onions! I also doubled the sauce ingredients, since we enjoy a lot of sauce. Very easy to do, we'll definitely be having this more often! I had just a little leftover, which I had for lunch today, delicious! Thanks, Pat!
see 3 more reviews
RECIPE SUBMITTED BY
I'mPat
Australia
With the demise of the forums and with no more interaction on site with what was a great community and it was a pleasure to get to know so many of you over the years and to have had the privilege of meeting some of you in person. For me now this is just another recipe site like to many on the net, it has lost its specialness, such a pity especially when Scripps changed the name from Recipezaar to Food.com and made this statement sorry cannot replicate here as considered invalid but they basically said yes the community was valuable hence .com was short for community but it was a pack of lies as they were not willing to put the money into that community and got rid of the forums which was the community so for .com has become .crap.