Pork Steaks in Mustard Cream Sauce with Veg & Smashed Potatoes

Preheat oven to 220°C. Prick each potato and steam until tender but not extremely soft. We cooked them in a covered bowl in the microwave on HIGH with an inch of water for 6-8 minutes. You can also use the same process with the beetroot. Par-cooking the vegetables saves you time.

Once steamed, drain the potatoes and add to the lined baking tray. Slice par-cooked beetroot into 1cm rounds. Gently squash potatoes and drizzle veg with olive oil and half the thyme leaves, season with salt and pepper. Bake for 15-20 minutes until the potatoes are golden, the bottoms are crispy and the beetroot is cooked through.

While still in the pack, smash the steaks lightly with a rolling pin to 1 cm thickness. Pat the pork dry and season with salt and pepper. Heat oil in a medium non-stick frypan over medium heat. Add the pork and cook for about 2-3 minutes each side or until just cooked through. Bring a pot of salted water to a boil over high heat (for step 5).

Remove steaks from frypan, and rest in a warm spot. Reduce heat to low. Add about ¹⁄₂ cup water to the frypan to deglaze, stirring to loosen stuck bits. Add juices from the resting pork and simmer until reduced by over half. Add whole grain mustard and thickened cream and stir. Season with salt and pepper to taste. Scatter remaining thyme over the sauce.

Trim and de-string the snow peas and add them to the boiling water. Cook until bright green and just tender, about 1-2 minutes (or to your preferred doneness). Drain and season with salt and pepper. Toss with a little butter or extra virgin olive oil if desired.

Divide steaks and mustard cream sauce between plates. Serve with the smashed potatoes, roasted beets and snow peas​. Enjoy!

Preheat oven to 220°C. Prick each potato and steam until tender but not extremely soft. We cooked them in a covered bowl in the microwave on HIGH with an inch of water for 6-8 minutes. You can also use the same process with the beetroot. Par-cooking the vegetables saves you time.

Once steamed, drain the potatoes and add to the lined baking tray. Slice par-cooked beetroot into 1cm rounds. Gently squash potatoes and drizzle veg with olive oil and half the thyme leaves, season with salt and pepper. Bake for 15-20 minutes until the potatoes are golden, the bottoms are crispy and the beetroot is cooked through.

While still in the pack, smash the steaks lightly with a rolling pin to 1 cm thickness. Pat the pork dry and season with salt and pepper. Heat oil in a medium non-stick frypan over medium heat. Add the pork and cook for about 2-3 minutes each side or until just cooked through. Bring a pot of salted water to a boil over high heat (for step 5).

Remove steaks from frypan, and rest in a warm spot. Reduce heat to low. Add about ²⁄₃ cup water to the frypan to deglaze, stirring to loosen stuck bits. Add juices from the resting pork and simmer until reduced by over half. Add whole grain mustard and thickened cream and stir. Season with salt and pepper to taste. Scatter remaining thyme over the sauce.

Trim and de-string the snow peas and add them to the boiling water. Cook until bright green and just tender, about 1-2 minutes (or to your preferred doneness). Drain and season with salt and pepper. Toss with a little butter or extra virgin olive oil if desired.

Divide steaks and mustard cream sauce between plates. Serve with the smashed potatoes, roasted beets and snow peas​. Enjoy!

Preheat oven to 220°C. Prick each potato and steam until tender but not extremely soft. We cooked them in a covered bowl in the microwave on HIGH with an inch of water for 6-8 minutes. You can also use the same process with the beetroot. Par-cooking the vegetables saves you time.

Once steamed, drain the potatoes and add to the lined baking tray. Slice par-cooked beetroot into 1cm rounds. Gently squash potatoes and drizzle veg with olive oil and half the thyme leaves, season with salt and pepper. Bake for 15-20 minutes until the potatoes are golden, the bottoms are crispy and the beetroot is cooked through.

While still in the pack, smash the steaks lightly with a rolling pin to 1 cm thickness. Pat the pork dry and season with salt and pepper. Heat oil in a medium non-stick frypan over medium heat. Add the pork and cook for about 2-3 minutes each side or until just cooked through. Bring a pot of salted water to a boil over high heat (for step 5).

Remove steaks from frypan, and rest in a warm spot. Reduce heat to low. Add about ¹⁄₃ cup water to the frypan to deglaze, stirring to loosen stuck bits. Add juices from the resting pork and simmer until reduced by over half. Add whole grain mustard and thickened cream and stir. Season with salt and pepper to taste. Scatter remaining thyme over the sauce.

Trim and de-string the snow peas and add them to the boiling water. Cook until bright green and just tender, about 1-2 minutes (or to your preferred doneness). Drain and season with salt and pepper. Toss with a little butter or extra virgin olive oil if desired.

Divide steaks and mustard cream sauce between plates. Serve with the smashed potatoes, roasted beets and snow peas​. Enjoy!

Preheat oven to 220°C. Prick each potato and steam until tender but not extremely soft. We cooked them in a covered bowl in the microwave on HIGH with an inch of water for 6-8 minutes. You can also use the same process with the beetroot. Par-cooking the vegetables saves you time.

Once steamed, drain the potatoes and add to the lined baking tray. Slice par-cooked beetroot into 1cm rounds. Gently squash potatoes and drizzle veg with olive oil and half the thyme leaves, season with salt and pepper. Bake for 15-20 minutes until the potatoes are golden, the bottoms are crispy and the beetroot is cooked through.

While still in the pack, smash the steaks lightly with a rolling pin to 1 cm thickness. Pat the pork dry and season with salt and pepper. Heat oil in a medium non-stick frypan over medium heat. Add the pork and cook for about 2-3 minutes each side or until just cooked through. Bring a pot of salted water to a boil over high heat (for step 5).

Remove steaks from frypan, and rest in a warm spot. Reduce heat to low. Add about ¹⁄₃ cup water to the frypan to deglaze, stirring to loosen stuck bits. Add juices from the resting pork and simmer until reduced by over half. Add whole grain mustard and thickened cream and stir. Season with salt and pepper to taste. Scatter remaining thyme over the sauce.

Trim and de-string the snow peas and add them to the boiling water. Cook until bright green and just tender, about 1-2 minutes (or to your preferred doneness). Drain and season with salt and pepper. Toss with a little butter or extra virgin olive oil if desired.

Divide steaks and mustard cream sauce between plates. Serve with the smashed potatoes, roasted beets and snow peas​. Enjoy!

Preheat oven to 220°C. Prick each potato and steam until tender but not extremely soft. We cooked them in a covered bowl in the microwave on HIGH with an inch of water for 6-8 minutes. You can also use the same process with the beetroot. Par-cooking the vegetables saves you time.

Once steamed, drain the potatoes and add to the lined baking tray. Slice par-cooked beetroot into 1cm rounds. Gently squash potatoes and drizzle veg with olive oil and half the thyme leaves, season with salt and pepper. Bake for 15-20 minutes until the potatoes are golden, the bottoms are crispy and the beetroot is cooked through.

While still in the pack, smash the steaks lightly with a rolling pin to 1 cm thickness. Pat the pork dry and season with salt and pepper. Heat oil in a medium non-stick frypan over medium heat. Add the pork and cook for about 2-3 minutes each side or until just cooked through. Bring a pot of salted water to a boil over high heat (for step 5).

Remove steaks from frypan, and rest in a warm spot. Reduce heat to low. Add about ¹⁄₃ cup water to the frypan to deglaze, stirring to loosen stuck bits. Add juices from the resting pork and simmer until reduced by over half. Add whole grain mustard and thickened cream and stir. Season with salt and pepper to taste. Scatter remaining thyme over the sauce.

Trim and de-string the snow peas and add them to the boiling water. Cook until bright green and just tender, about 1-2 minutes (or to your preferred doneness). Drain and season with salt and pepper. Toss with a little butter or extra virgin olive oil if desired.

Divide steaks and mustard cream sauce between plates. Serve with the smashed potatoes, roasted beets and snow peas​. Enjoy!

Preheat oven to 220°C. Prick each potato and steam until tender but not extremely soft. We cooked them in a covered bowl in the microwave on HIGH with an inch of water for 6-8 minutes. You can also use the same process with the beetroot. Par-cooking the vegetables saves you time.

Once steamed, drain the potatoes and add to the lined baking tray. Slice par-cooked beetroot into 1cm rounds. Gently squash potatoes and drizzle veg with olive oil and half the thyme leaves, season with salt and pepper. Bake for 15-20 minutes until the potatoes are golden, the bottoms are crispy and the beetroot is cooked through.

While still in the pack, smash the steaks lightly with a rolling pin to 1 cm thickness. Pat the pork dry and season with salt and pepper. Heat oil in a medium non-stick frypan over medium heat. Add the pork and cook for about 2-3 minutes each side or until just cooked through. Bring a pot of salted water to a boil over high heat (for step 5).

Remove steaks from frypan, and rest in a warm spot. Reduce heat to low. Add about ¹⁄₃ cup water to the frypan to deglaze, stirring to loosen stuck bits. Add juices from the resting pork and simmer until reduced by over half. Add whole grain mustard and thickened cream and stir. Season with salt and pepper to taste. Scatter remaining thyme over the sauce.

Trim and de-string the snow peas and add them to the boiling water. Cook until bright green and just tender, about 1-2 minutes (or to your preferred doneness). Drain and season with salt and pepper. Toss with a little butter or extra virgin olive oil if desired.

Divide steaks and mustard cream sauce between plates. Serve with the smashed potatoes, roasted beets and snow peas​. Enjoy!