Long after you finish this dinner of steak and three veg, you're going to remember the way it was transformed by the simple addition of a luscious mustard sauce. It's an easy trick that gives this classic dish a new lease of life.
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All-American spice blend
butter (for the mash)(ContainsMilk)
butter (for the sauce)(ContainsMilk)
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Cut the carrot (unpeeled) and courgette into 2cm chunks. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 15-20 minutes. TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, finely chop the brown onion. Heat a large frying pan over a medium heat with a drizzle of olive oil. Cook the onion until softened, 5-6 minutes. Transfer to a bowl.
Peel the potato and cut into 2cm chunks. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain the potato and return to the saucepan. Add the butter (for the mash), sour cream and the salt and mash with a potato masher or fork until smooth. Add the onion to the mashed potato and stir through. Cover to keep warm.
See Top Steak Tips (below) for extra info! In a medium bowl, combine the All-American spice blend and a drizzle of olive oil. Add the beef rump and toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the steak for 3-4 minutes on each side for medium-rare, or until cooked to your liking. Using tongs, sear the fat until golden, 30 seconds. Transfer to a plate to rest.
While the steak is resting, return the frying pan to a medium heat. Add the butter (for the sauce), Dijon mustard, the water and brown sugar. Season with salt and pepper. Bring to the boil, then reduce the heat to low and cook, stirring, until slightly thickened, 1 minute. Stir through the steak resting juices and remove from the heat.
Roughly chop the herbs. Slice the steak. Divide the onion mash, steak and roasted veggies between plates. Pour over the mustard sauce and garnish with the herbs.