Seared Steak & Mustardy Greens

Seared Steak & Mustardy Greens

with Garlic-Peppercorn Butter & Mash

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Long after you finish this humble dinner of steak and greens, you're going to remember the way it was transformed by the simple addition of tangy wholegrain mustard cooked into the veggies. It's an easy trick that gives this classic dish a new lease of life.

Keep an eye out... Due to recent sourcing challenges, we’ve replaced leek with courgette, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Kid Friendly

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



½ sachet

black peppercorns

1 clove


1 bag

green beans

½ packet

wholegrain mustard




1 packet

beef rump

Not included in your delivery

olive oil

30 g

butter (for the sauce)


40 g

butter (for the mash)


2.5 tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2938 kJ
Fat42 g
of which saturates23.3 g
Carbohydrate39.1 g
of which sugars17.2 g
Protein40.8 g
Sodium415 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring the butter(for the sauce) to room temperature. Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into large chunks. Cook the potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return the potato to the saucepan. Add the butter(for the mash), milk and a pinch of salt, then mash until smooth. Cover to keep warm.


While the potato is cooking, lightly crush the black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. Finely chop the garlic. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil to a medium bowl, then add the crushed peppercorns and butter (for the sauce). Season with salt and mash with a fork to combine. Set aside.


Trim the green beans. Thinly slice the courgette into half-moons. Season the beef rump on both sides.


Wipe out the frying pan, then return to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate and top with the garlic-peppercorn butter. Set aside to rest.


While the steak is resting, wipe out the frying pan and return to a medium-high heat. Cook the green beans and courgette, tossing, until softened, 4-5 minutes. Add the wholegrain mustard (see ingredients) and toss to combine. Season to taste.

TIP: Add a little less mustard if you're not a fan!


Slice the steak. Divide the mash, mustardy greens and steak between plates. Spoon over any steak resting juices and melted garlic-peppercorn butter to serve.