Simple and delicious, a honey mustard marinade is perfect if you want a no-fuss meal that takes less that 20 minutes to prepare.
Put the potatoes in a pan of cold water and bring to the boil. Cook for 15 minutes until tender.
Meanwhile, heat half the butter in a large non-stick pan over a medium heat. Add the leeks and season to taste, then sauté for 10 minutes until soft.
Drain the potatoes and mash with the milk, remaining butter and 2 tbsp mustard. Fold through the leeks and cover with a lid to keep warm.
Heat 1tbsp oil in a large non-stick pan over a medium heat. Add the shallots and a pinch of salt and sauté for 10 minutes until soft. Add 1tbsp water every few minutes to prevent the shallots from burning. Add the sherry and cook for a further 2 minutes, then stir through the parsley.
In a small bowl, mix the remaining mustard with the honey, then rub the steaks in the marinade. Set the griddle pan over a medium to high heat and cook the steaks for 2-2 1/2 minutes on each side for a medium-rare steak. Add another minute for a medium to well-done steak. Loosely cover the steaks with foil and leave to rest for 5 minutes.
Spoon the sherry-soaked shallots onto individual serving plates and lay over the steaks. Transfer the mash into small serving bowls and serve with the steaks.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.