Ingredients
- onion 1 small, finely chopped
- olive oil
- rump steak 2
- wholegrain mustard 1 tbsp
- half-fat crème fraîche 2 tbsp
- lemon a squeeze, to taste
- watercress 2 handfuls
Method
-
Step 1
Fry the onion in a little olive oil until softened, add the steaks and cook for 2 minutes on each side (for rare, 3 for medium) then lift out the pan to rest for 2 minutes. Add the mustard, crème fraîche and lemon juice to the pan and stir together, add a splash of water if the sauce looks too thick.
-
Step 2
Slice the steak. Serve with watercress and sauce.
Nutritional Information
- Kcals 280
- Carbs 3.5g
- Protein 35.6g
- Fat 13.9g
- Saturates 4.5g
