21 Day Aged Sirloin Steak and Mustard Cream Sauce

Meanwhile, season the steaks with salt and pepper.

Trim the bottom 2cm from the asparagus and discard. Trim the green beans.

Peel and grate the garlic (or use a garlic press).

When the potatoes have 15 mins left, heat a drizzle of oil in a large frying pan on high heat.

When hot, lay the steaks into the pan and fry until browned, 1 min on each side. Lower the heat slightly and cook for another 1-2 mins on each side for medium-rare. TIP: Cook for 1-2 mins more if you like it more well done.

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when the outside is browned.

Pop the (now empty) steak pan back on medium-high heat (no oil).

Add the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil, then simmer for 1-2 mins.

Next, stir in the creme fraiche. Bring to the boil and simmer until thickened, 3-4 mins.

Stir in the wholegrain mustard and remove from the heat. Taste and season with salt and pepper if needed.

Meanwhile, heat a drizzle of oil in another frying pan on medium-high heat.

Once hot, add the asparagus and green beans. Stir-fry until starting to char, 2-3 mins. 

Stir in the garlic, turn the heat down to medium and cook for 1 min, then add a splash of water and cover with a lid or some foil.

Allow to cook until the greens are tender, 4-5 mins.