Fast Steaks with Mustard Black Pepper Sauce and Caraway Potatoes

Cut potatoes into quarters. Pick thyme leaves, reserving the stems. Finely chop eshalot. Rinse rocket leaves.

Place potatoes, caraway seeds and thyme stems in a saucepan and cover with cold, salted water. Place over high heat and bring to the boil. Cook for 15 minutes or until potatoes are tender. While the potatoes are cooking, continue with step 3.

Place steaks on a plate and drizzle with oil. Season with a generous pinch of salt and 1/2 teaspoon cracked black pepper. Set aside until ready to cook.

When potatoes are tender, remove and discard thyme stems and drain potatoes. Return saucepan to low heat, add half the butter and heat until just bubbling. Return potatoes to saucepan and stir to coat in butter. Remove from heat, season with salt and pepper and keep warm.

Heat a frypan over medium-high heat. Cook steaks for 3 minutes each side for medium-rare. Transfer to plate to rest. Reduce frypan to medium-low heat. Add remaining butter, eshalot and thyme leaves to frypan and cook, stirring, for 1-2 minutes or until eshalot has softened.

Add Dijon mustard, soy sauce and cream and cook for 1-2 minutes or until reduced slightly. Divide steaks between plates and drizzle with mustard sauce. Serve with caraway potatoes and rocket leaves.