Peppered Beef with Leeks and Mustard Mash

• 900gfloury potatoes, peeled and cut into 3cm chunks
• 100mlwhole milk
• 1 tbspDijon mustard
• 3 tbspolive oil
• 600grump steak, trimmed and thinly sliced across the grain
• 2 tspcoarsely ground black pepper
• fine salt
• 2large leeks, trimmed, halved lengthways, washed well and sliced
• 250gchestnut mushrooms, sliced
• 2garlic cloves, finely chopped
• 250mlbeef stock
• 1 tbspcider vinegar
• 1 tbspwholegrain mustard
• 150gbaby spinach

Method

1. 1Put the potatoes in a pan, cover with cold water and add a good pinch of salt. Bring to the boil, then simmer for 18 minutes until a knife slides easily through the centres.
2. 2While the potatoes cook, pat the beef dry and season it with the black pepper and a pinch of salt. Dry beef catches properly in the pan instead of stewing.
3. 3Heat 1 tbsp olive oil in a large frying pan over a high heat. Sear the beef in two batches for 4 minutes in total, turning once, until browned at the edges but still pink within; tip onto a plate and leave to rest for 5 minutes.
4. 4Drain the potatoes and return them to their hot pan for 1 minute until steam has dried their surfaces. Mash with the milk, Dijon mustard and 1 tbsp olive oil until smooth and glossy, then cover to keep warm.
5. 5Set the frying pan over a medium-high heat with the remaining 1 tbsp olive oil. Fry the leeks and mushrooms for 7 minutes until the leeks are soft and the mushrooms are deeply golden, then add the garlic for 1 minute until fragrant.
6. 6Pour in the beef stock, cider vinegar and wholegrain mustard, scraping up the browned bits from the base of the pan. Simmer for 3 minutes until the liquid is glossy and lightly reduced.
7. 7Fold in the spinach, then return the beef and any resting juices to the pan for 1 minute until the spinach has wilted and the beef is hot. Spoon the mustard mash into bowls and top with the peppered beef, leeks and pan sauce.

Per serving

kcal

347

protein

11.1g

fibre

9.3g

carbs

50.2g

fat

12.9g