Create a romantic dinner for that someone special with these juicy steaks coated in semi-sweet balsamic glaze.
Prep Time : 0:10 | Cook Time : 0:30 | Total Time : 0:40 | Serving : 4 person.
Ingredients
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600g baby coliban potatoes, washed
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1/3 cup Dijonnaise (a Dijon-mayonnaise mix)
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4 x 200g beef scotch fillet steaks
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1 bunch chives, finely chopped
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2 tablespoons thyme leaves, coarsely chopped
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20g butter
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1/3 cup (80ml) balsamic vinegar
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2 tablespoons caster sugar
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80g baby rocket leaves
Method
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Step 1
Place potatoes in a saucepan, cover with cold water and bring to the boil over medium heat. Cook for 20 minutes or until tender, then drain. Cool slightly, then cut into slices. Place in a bowel and toss with Dijonnaise. Season with salt and pepper.
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Step 2
Season steaks with salt and pepper. Combine chives and thyme on a plate, then press steaks into herbs to evenly coat.
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Step 3
Heat butter in a large heavy-based frying pan over medium-high heat. Cook steaks for 3 minutes each side for medium-rare or until cooked to you liking. Transfer to a plate, cover with foil and rest. Reserve pan.
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Step 4
Add vinegar and sugar to reserved pan and cook over medium heat for 1 minute or until reduced to a thick, syrupy consistency. Season to taste.
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Step 5
To serve, arrange warm potato salad on plates, top with stakes and baby rocket, then drizzle with balsamic glaze.