Hanger Steak with Creamy Mustard & Rosemary Sauce

1. Preheat the oven to 450°F. Prick the potatoes with a fork in a few places. Microwave the potatoes whole for 6-8 minutes. Meanwhile, cut the broccoli into pieces. Chop the shallot and rosemary. Slice the mushrooms into quarters. Cut the lemon in 2.

2. Place the potatoes on a baking sheet lined with baking paper. Add the broccoli mixed with a drizzle of oil, salt and pepper. Bake in the oven for 12-15 minutes until the potato flesh is tender.

3. Heat a drizzle of oil and 1 tbsp. of butter in a skillet over medium-high heat. When the oil is hot, add the mushrooms and reduce the heat to medium. Cook 6-8 minutes until browned. Season with salt and pepper.

4. Pat the meat dry. Season with salt and pepper. Add a drizzle of oil to another skillet over medium-high heat. Cook the meat 2-3 minutes on one side. Flip, cover and cook 3-4 minutes over medium-low heat or until desired doneness. Remove from the skillet and place on a cutting board.

5. Add the rosemary and shallot to the skillet over medium heat. Cook 2 minutes. Add the mustard, cream and 2 ^2P | 3 ^3P tbsp. of water. Mix and cook for 1-2 minutes. Adjust seasoning to taste.

6. In a large bowl, combine the arugula with the roasted broccoli and pecans. In a small bowl, whisk a drizzle of oil with a dash of lemon juice, a pinch of sugar, salt and pepper. Add the dressing to the salad. Serve the meat with the sauce, mushrooms, potatoes, butter if you want and the salad. Bon appétit!