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

• 600g baby coliban potatoes, washed

• 1/3 cup Dijonnaise (a Dijon-mayonnaise mix)

• 4 x 200g beef scotch fillet steaks

• 1 bunch chives, finely chopped

• 2 tablespoons thyme leaves, coarsely chopped

• 20g butter

• 1/3 cup (80ml) balsamic vinegar

• 2 tablespoons caster sugar

• 80g baby rocket leaves

Method

• 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.

• Step 2

  Season steaks with salt and pepper. Combine chives and thyme on a plate, then press steaks into herbs to evenly coat.

• 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.

• 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.

• Step 5

  To serve, arrange warm potato salad on plates, top with stakes and baby rocket, then drizzle with balsamic glaze.