Beef with Creamy Mustard Mushroom Sauce

Ingredients

Olive oil spray

2 × 110g (3 ½ oz) rump steaks, trimmed

250g (8 oz) button mushrooms, halved

1/4 cup light thickened cooking cream

3 teaspoons dijon mustard

100g (3.5oz) green or yellow beans

100g (3.5oz) sugar snap peas, trimmed

Directions

Spray a large non-stick frying pan with oil. Heat over medium-high heat. Season the steaks with salt and pepper. Add the steaks and cook for 3-4 minutes each side for medium or until cooked to your liking. Divide between serving plates. Cover with foil. Set aside for 5 minutes to rest.

Meanwhile, remove the pan from the heat and spray with oil. Return to medium-high heat. Add the mushrooms. Cook, stirring often, for 2-3 minutes or until tender. Add the cream and mustard. Cook, stirring, for 30 seconds or until well combined. Remove from the heat. Season with salt and pepper.

While the mushrooms are cooking, place the beans and sugar snaps in a heatproof bowl. Add enough boiling water to cover. Set aside for 2 minutes or just until just tender. Drain well.

Add the beans and peas to the plate with the steaks. Top the steaks with the mushroom sauce.