Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 600g baby coliban potatoes, washed

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

  4. 4 x 200g beef scotch fillet steaks

  5. 1 bunch chives, finely chopped

  6. 2 tbs thyme leaves, coarsely chopped

  7. 20g butter

  8. 1/3 cup (80ml) balsamic vinegar

  9. 2 tbs caster sugar

  10. 80g baby rocket leaves

Instructions Jump to Ingredients ↑

  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.

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

  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.

  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.

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


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