The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
House special steak with mustard mash
Lavish a little love on your nearest and dearest with a steak dinner that ticks all the boxes! Tasty bavette steaks are roasted with red onion, beetroot and baby tomatoes. Meanwhile, the creamy garlic, rosemary and thyme sauce and mustard mash come together in minutes – result!
SWK: Source of fibre
SWK: High protein
Plants 4
highly rated
Serving size
Ingredients
- 110g baby tomatoes
- 500g potatoes
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 handful of fresh tarragon
- 2 onion
- 250g pre-cooked beetroot
- 2 bavette steaks
- 4 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
Nutritional Information
Calories: 583
Protein: 45g
Carbs: 78g
Fat: 9.1g
Ingredients
- 3 onion
- 500g pre-cooked beetroot
- 4 bavette steaks
- 200g baby tomatoes
- 1000g potatoes
- 8 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 handful of fresh tarragon
- 2 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
Nutritional Information
Calories: 570
Protein: 44g
Carbs: 75g
Fat: 9.0g
House special steak with mustard mash
Lavish a little love on your nearest and dearest with a steak dinner that ticks all the boxes! Tasty bavette steaks are roasted with red onion, beetroot and baby tomatoes. Meanwhile, the creamy garlic, rosemary and thyme sauce and mustard mash come together in minutes – result!
Cook time:
35 mins
Cuisine:
British
Food group:
Beef
Allergens: Milk, Mustard
Cooking Instructions
Prep & sizzle
- Heat your oven to 230ºC/fan 210ºC/gas 8. Peel the onions and cut each into 6 wedges. Drain and quarter the beetroot.
- On a separate board, trim any visible fat from the steaks then lightly season.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the steaks for 1-2 mins on each side until well browned.
Get the steaks & veg in the oven
- Transfer the steaks, onion wedges and beetroot to an ovenproof dish.
- Spritz with cooking spray and roast for 20 mins, adding the tomatoes for the final 5 mins, until the steak is cooked through.
Make the mash
- At the same time, cut the potatoes into 2cm cubes, then cook in boiling water for 15-18 mins. Drain, return to the pan and mash, then lightly season.
Reduce the sauce
- Meanwhile, put the frying pan over a medium-high heat. Squeeze in the garlic & herb paste and cook for 1 min.
- Crumble in the stock and pour in 150ml water (250ml for 4 portions). Simmer for 3-4 mins (5-6 mins for 4 portions) until the sauce reduces by about three-quarters.
- Remove from the heat and leave to cool a little, then stir in the yogurt.
Add your finishing touches
- Thinly slice the steaks against the grain.
- Finely chop the tarragon leaves, then stir into the mash along with the mustard.
- Serve the steaks with the mustard mash and veggies, then drizzle on the sauce.