Create a romantic dinner for that someone special with these juicy steaks coated in semi-sweet balsamic glaze.
- 600g baby coliban potatoes, washed
- 1/3 cup Dijonnaise (a Dijon-mayonnaise mix)
- 4 x 200g beef scotch fillet steaks
- 1 bunch chives, finely chopped
- 2 tablespoons thyme leaves, coarsely chopped
- 20g butter
- 1/3 cup (80ml) balsamic vinegar
- 2 tablespoons caster sugar
- 80g baby rocket leaves
- Place potatoes in a saucepan, cover with cold water and bring to the boil over medium heat. Cook for 20 minutes or until tender, then drain. Cool slightly, then cut into slices. Place in a bowel and toss with Dijonnaise. Season with salt and pepper.
- Season steaks with salt and pepper. Combine chives and thyme on a plate, then press steaks into herbs to evenly coat.
- Heat butter in a large heavy-based frying pan over medium-high heat. Cook steaks for 3 minutes each side for medium-rare or until cooked to you liking. Transfer to a plate, cover with foil and rest. Reserve pan.
- Add vinegar and sugar to reserved pan and cook over medium heat for 1 minute or until reduced to a thick, syrupy consistency. Season to taste.
- To serve, arrange warm potato salad on plates, top with stakes and baby rocket, then drizzle with balsamic glaze.