Honey mustard steak with sherry-soaked shallots recipe

  • Serves 4
  • 20mins to prepare and 30mins to cook, plus 5mins to rest
  • 771 calories / serving
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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.

See more Steak recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1.2kg (2lb 4oz) Maris Piper potatoes, peeled and chopped
  • 2 leeks, halved and finely sliced
  • 50g (2oz) unsalted butter
  • 100ml (3 1/2fl oz) semi-skimmed milk
  • 4tbsp wholegrain mustard
  • 400g (14oz) shallots, peeled and quartered
  • 100ml (4fl oz) medium dry sherry
  • 15ml (1tbsp) olive oil
  • 2tbsp parsley, chopped
  • 30ml (2tbsp) runny honey
  • 4 rib eye steaks
  • Energy 3235kj 771kcal 39%
  • Fat 28g 40%
  • Saturates 13g 64%
  • Sugars 17g 19%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 65.1g Protein 53.2g Fibre 10.2g


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