Fillet steak with cava, cream and mustard sauce

2 The Co-operative Truly Irresistible Aberdeen Angus fillet steaks
10 on the vine cherry tomatoes
100g (3½ oz) green beans
6–8 new potatoes, sliced
15ml (1 tbsp) olive oil
1 packet green beans


For the sauce
60ml (4 tbsp) double cream
5ml (1 tsp) The Co-operative Truly Irresistible wholegrain mustard
30ml (2 tbsp) The Co-operative cava (or substitute with dry white wine)

Preheat oven to 200°C, 400°F, gas mark 6. Place the tomatoes on a baking tray and cook for approximately 15 minutes.

Par-boil the potatoes for a few minutes, drain and pat dry.

Heat the oil in a frying pan and sauté the potatoes until golden. Keep warm by covering with foil.

Cook the steaks in the frying pan or a griddle pan for approximately 4 minutes each side for medium-rare, 6 minutes each side for well done. Keep warm.

Place the cream, mustard and cava into the pan you have cooked the steaks in, and briskly stir together until the sauce is warm and smooth.

Arrange the potatoes in a heart shape on two warmed plates. Top with the steak and sauce. Serve with the roasted tomatoes and lightly steamed green beans.



This recipe has one or more red traffic lights. It's fine to eat occasionally or as a treat.

nutritional values (approx. per serving)

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