Fast Steaks with Mustard Black Pepper Sauce and Caraway Potatoes

Cut potatoes into 2cm pieces. Pick thyme leaves, reserve the stems. Finely chop eshalot. Rinse rocket leaves.

Place potatoes, half the 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.

Remove and discard thyme stems and drain potatoes. Return saucepan to low heat, add half the butter with remaining caraway seeds and heat until just bubbling. Return potatoes to saucepan and stir to coat in butter. Remove from heat, season and keep warm.

While potatoes are cooking place steaks on a plate and drizzle with oil. Season with a generous pinch of salt and 1/2 teaspoon cracked black pepper.

Heat a frypan over high heat. Cook steaks, in batches, for 3 minutes each side for medium-rare. If you prefer your steak medium-well, cook for a further 1 minute each side. Transfer to plate. Reduce frypan to medium-low heat.

Add eshalot and remaining butter to frypan and cook, stirring, for 3 minutes or until eshalot has softened. Add thyme leaves, Dijon mustard, and Worcestershire sauce and stir to heat through. Add cream and bring to the boil. 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.