Honey Steak With Mustard

This recipe for steak came with a jar of local honey and my first reaction was to ignore it. Honey with steak? Gimme a break! But it works, and what's more it works very well.

You can also use the sauce for chicken and pork but be warned, it's addictive. My recipe is for rare steaks, which is the only way I like to eat them. If you prefer your meat more cooked, simply increase the cooking times by 2-3 minutes a side.

Assemble:

• 4 fillet or rump steaks
• 2 crushed cloves of garlic
• 2 tsp sliced pickled ginger
• 2 tbs of good quality honey
• 1/2 cup of beef stock
• 2 tbs Dijon mustard - I use Maille
• 1 tbs soy sauce
• a little oil for frying
• handful of chopped coriander (cilantro) leaves

Pan fry the steaks in a little oil for 3 minutes each side. Set them aside and keep them warm.

Add all the other ingredients except the coriander to the pan and stir to combine over a high heat. Once the mixture has boiled, reduce the heat and allow the sauce to simmer for about 5 minutes. It will reduce and thicken in that time and you will need to stir it often to prevent it from catching.

Sprinkle the coriander on the steaks and pour the hot sauce over each one. Serve at once.

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