Steak with mustard and herb dressing
Four fillet steaks
Mustard and herb dressing: one to two cloves of garlic, finely chopped; handful of finely chopped herbs, ie, parsley, coriander, basil; one tablespoon of balsamic or wine vinegar; two tablespoons of whole-grain mustard; one red chilli, sliced; salt and lots of black pepper; three tablespoons of olive oil.
Mix the dressing ingredients well together. Season the steaks. Heat the pan — cast iron ridged pan if available. Cook the steaks for five to eight minutes on each side. Allow to rest for a few minutes before serving. Grilled or barbecued vegetables are great with the steaks. Spoon the dressing over the steaks and vegetables.