2 tsp wholegrain mustard
4 x 100 g eye fillet steaks, trimmed scotch fillet or lean rump steak
2 tsp crushed black peppercorns
3 cups steamed fresh mixed vegetables (zucchini, snow peas and asparagus)
6 medium chat potatoes, steamed and halved
- Spread the wholegrain mustard over the steaks in a thin layer and sprinkle with the crushed black peppercorns.
- Heat a frying pan over medium heat and spray with oil. Cook the steaks for 2-3 min each side for medium rare or until they are cooked to your liking. Transfer to a plate, cover with foil, rest for 5 min.
- Serve beef with steamed greens and baby chats if desired. Include a little extra mustard if desired.