Quick-as-a-flash steak

Name: Quick-as-a-flash steak
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 4
Ingredients: 4 rump or sirloin steaks about 200 g (7oz) each; A little olive oil; 2tbspa crème fraîche; 2 tsp. Dijon mustard

The two essentials are a hot pan and the best meat. Look for a beef that’s dark red in colour – this shows it’s been properly hung, so it should be tender.

By The GH Kitchen TeamPublished: 14 August 2005

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Food, Beef, Serveware, Dishware, Tableware, Ingredient, Meat, Cuisine, Steak, Meal,

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Yields:

Prep Time:

2 mins

Cook Time:

10 mins

Total Time:

12 mins

Ingredients

4 rump or sirloin steaks about 200 g (7oz) each
A little olive oil
2tbspa crème fraîche
2 tsp. Dijon mustard

Directions

1. Step 1
  Rub the steaks all over with a little olive oil and freshly ground black pepper. Heat a large heavy frying pan or cast iron griddle until very hot. Add steaks to the pan and leave to cook undisturbed for at least 2min. Depending on the thickness, cook the steaks for 2-3min in total for rare; 3-4min for medium rare and 4-5min for well done. (See tip).
2. Step 2
  Turn the steaks over briefly, season, then lift on to warm plates. Take the pan off the heat, allow to cool for 1-2min, then spoon in the crème fraîche and mustard. Swirl around with the pan juices to make an instant sauce. Season to taste, then spoon over the steaks. Serve with boiled new potatoes and a salad.
3. Step 3
  Easy ways to jazz it up: 1 Add 2tbsp roughly chopped green peppercorns to the pan with the crème fraîche and the Dijon mustard. 2 Add 1-2tsp freshly chopped tarragon to the pan juices with the cream and mustard. 3 Pour a small glass of medium-dry sherry into the pan juices, bring to the boil and bubble for 1min, then spoon over the steaks.

Per Serving:

Calories: 290
Total fat: 14 g
Saturated fat: 5 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time