Recipe by The Flying Chef
Marinated steak served on a bed of mash, topped with spinach and drizzled with a tangy sauce. I served mine on parsnip mash, but you can serve steak with whatever vegetable or potato you like, mine is only a serving suggestion. You can also use beef sirloin, rib-eye or rump steak instead of beef fillet.
Top Review by TasteTester
I served this to guests who flew in tonight; they were so hungry (airline peanuts just don't do the trick). The sauce was so delicious on the mashed potatoes I used as a base, and on the spinach as well. I think I might use add more beef base next time and season the steaks with salt, but our guests loved it; there were no leftovers. None of us had used a mustard-vinegar marinade on steak before, but it gave a great flavor overall. Also, the presentation was great -- quite impressive my guests said. Thanks for posting this!!
- 4 steak fillets
- 1⁄4 cup balsamic vinegar
- 4 -5 tablespoons olive oil
- 1 1⁄2 teaspoons Dijon mustard
- 1 1⁄2 teaspoons grainy mustard
- 1 1⁄2 teaspoons beef bouillon granules (I use quite a dense stock, so adjust for taste, with what you use.)
- 1⁄2 cup water
- 1 tablespoon sugar (generous)
- 1 teaspoon cornflour
- 100 ml sour cream
Directions See How It's Made
- Combine vinegar, oil and mustard's in storage container add steaks and marinate several hours or overnight.
- Drain beef and reserve marinade. In a medium saucepan add stock, sugar and water to reserved marinade. Heat over medium heat until sugar dissolves. Mix a little water with cornflour and add to sauce, stir until mixture thickens. Keep warm over low heat stirring occasionally. If sauce seems to be getting too thick add a little more water, not to much though, as remember you still have to add the sour cream which will thin it out again.
- Heat a small amount of olive oil in a pan over med high heat (or grill or BBQ) add the steaks and sear 1-2 minutes each side. Cook for a further 4-5 Min's a side for medium rare. Cooking time will vary depending on the thickness of the meat. Remove steaks and allow to rest.
- While the steak rests, turn up the heat on the sauce and whisk in sour cream (this will also blend in any mustard that is still a little lumpy.), add pepper to taste.
- To serve: Place a few spoonfuls of desired mash in the centre of a plate, place steak on top and top with a mound of spinach, drizzle with sauce.