Steak with Garlic Jus & Mesclun Salad

Meanwhile, chop the onion and crush or mince the garlic. Finely chop the parsley. Cut the tomato into wedges. Discard the radish leaves and then quarter the radishes.

Did you know... radish leaves are not only edible, but they're also full of calcium, iron, vitamin A and vitamin C. This actually makes them healthier than the radishes themselves! Simply wash the leaves and mix them into your salad.

In a salad bowl, combine the extra virgin olive oil with the white wine vinegar, the mustard and the honey. Stir in the onion and two thirds of the parsley, then season to taste with salt and pepper (see Tip). 

Tip: if you don't like raw onion, fry it with the steak instead.

Pat the steak dry with kitchen paper. Melt a knob of butter in a frying pan over medium-high heat. When the pan is nice and hot, fry the steak for 1 - 3 minutes per side. Remove from the pan and season with pepper, then allow to rest under aluminum foil.

Add the garlic and a generous knob of butter to the same pan and fry for 1 minute until golden-brown. Add the water and crumble in the stock cube (see pantry for amounts). Mix well, then allow to reduce for 1 minute over a low heat so as to make a jus.