Steak and chips with mustard sauce

Serves 4

Per serving 452 kcal, 10g fat
Preparation time 5 mins
Cooking time 30 mins

Ingredients:

4 lean sirloin steaks
4 large baking potatoes
1 vegetable stock cube
225g (8oz) mushrooms
4 ripe tomatoes
Fry Light olive oil spray

for the sauce:-
600ml (1 pint) semi-skimmed milk
1 tsp vegetable bouillon stock powder
1 tbsp cornflour
2 tsps American mustard
salt and freshly ground black pepper

Method

Preheat the oven to 200C, 400F, Gas Mark 6. Remove any visible fat from the steaks.
Peel the potatoes and cut into chunky chips. Place in a saucepan with just enough water to cover. Bring to the boil, add the stock cube, and cook for 4 minutes. Drain well. Place the potatoes, on a non-stick baking tray, and lightly spray with olive oil spray. Bake in the oven for 15–20 minutes until golden.
Make the sauce by heating the milk and stock powder in a saucepan. Mix the cornflour with a little cold milk and stir into the hot milk with the mustard. Simmer gently to allow the sauce to thicken.
Preheat a non-stick griddle pan. Season the steaks on both sides with salt and black pepper, and place in the pan.
Meanwhile, place the mushrooms and tomatoes on a non-stick baking tray and cook in the oven for 8–10 minutes.
Cook the steaks for 5–8 minutes on each side, according to your preference.
Serve the steaks with the sauce and accompaniments.

Chef's tip: You can make this sauce in advance and store in small tubs in the freezer and use a quick and easy accompaniment to any meal.