Recipe by Archers Butchers, Norwich | www.archersbutchers.com
2tsp of wholegrain or Dijon mustard
3tbsp of rapeseed or olive oil
200g of fresh spaghetti
75g of cherry tomatoes, quartered
3tbsp of basil leaves, torn
Salt and freshly milled black pepper
Remove the steaks from the fridge at least 20 minutes before cooking.
In a small bowl mix together the mustard and 15ml/1tbsp oil.
Cook the spaghetti or pasta according to the packet instructions, transfer to a large bowl and add the pine nuts, tomatoes, basil, the remaining oil and seasoning. Toss gently.
Meanwhile, season the steaks and brush with the mustard oil on both sides.
Heat a non-stick frying pan and cook the steaks for 2-3 minutes on each side (for medium). Alternatively, cook under a preheated moderate grill for the same cooking time.
Serve the spaghetti with the steak, garlic bread and a crunchy salad.
If preferred, use fresh linguine or tagliatelle and toss with some freshly grated Parmesan before serving.