Grilled Marinated Beef Fillet With a Tangy Sauce
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.
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INGREDIENTS
Nutrition- 4steak fillets
- 1⁄4cup balsamic vinegar
- 4 -5tablespoons olive oil
- 1 1⁄2teaspoons Dijon mustard
- 1 1⁄2teaspoons grainy mustard
- 1 1⁄2teaspoons beef bouillon granules (I use quite a dense stock, so adjust for taste, with what you use.)
- 1⁄2cup water
- 1
- 1teaspoon cornflour
- 100ml sour cream
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DIRECTIONS
- 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.
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