Steak with Mustard Sauce & Quick Comté Mash

Melt a knob of butter in a hot pan. Cook the steak for 2 minutes on each side for a rare doneness. Season with salt and pepper.

Meanwhile, prepare the mash: bring the water (85 ml per person) and milk to a boil. Season with salt.

Remove the pot from the heat, wait 2 minutes, then add the mashed potato flakes while stirring. Let it sit for a moment in the pot, add a knob of butter and the grated Comté. Season with pepper and mix. Keep warm.

Remove the steak from the pan. Set aside. Deglaze the pan with a splash of water, then add the cream and mustard. Mix well.

Slice the steak.

On a plate, add the mash, the steak and the mustard sauce. Adjust the seasoning to taste. Optional: add parsley if you have some. It's ready!