Mindful Chef: Balsamic & Mustard Glazed Beef with Squash & Spinach Mash

Friday 1 April 2016 by

Last week we ate fish. This week it’s all about the beef. Now I adore steak, and comfort food that involves a good slice of beef is my weakness. It was a no brainer when picking my recipes from Mindful Chef that I chose the balsamic and mustard glazed beef with squash and spinach mash. Of the two recipes they sent me to try, I’ll be honest that this was the one I was most looking forward to.

Balsamic and mustard glazed beef with squash and spinach mash, Gluten free, Healthy eating, Mindful Chef, Recipes

How to make it:

Preheat the oven to 160°C. Halve the tomatoes, drizzle with a little olive oil and roast for 15 minutes. In the meantime, chop the thyme, mushrooms, garlic and butternut squash (make the pieces of squash around 1cm to cook in time).

Balsamic and mustard glazed beef with squash and spinach mash, Gluten free, Healthy eating, Mindful Chef, Recipes

Boil a kettle and dissolve a quarter of the beef stock in 50ml of boiling water. Then, in a saucepan of boiling water, boil the squash for 10 minutes until soft. Add the spinach and simmer for another minute, then drain and mash with a fork.

Balsamic and mustard glazed beef with squash and spinach mash, Gluten free, Healthy eating, Mindful Chef, Recipes

Whilst you’re boiling the squash, heat a frying pan with a little oil, season the beef with salt and pepper, and fry on both sides to preference (2-3 minutes each side gets you medium-rare). Set aside and leave to rest.

In the same pan, fry up the garlic and mushrooms until brown. Add the balsamic vinegar, beef stock, mustard and thyme and cook gently for 3 minutes. Make sure this is on a lower heat otherwise the sauce will caramelise and burn. It should reduce down to a sticky sauce.

Balsamic and mustard glazed beef with squash and spinach mash, Gluten free, Healthy eating, Mindful Chef, Recipes

Once all cooked through, serve on a plate – slice the beef and spoon over the sauce, then add the mash and potatoes.

If you want comfort food, look no further. Rich, warming and the added sharpness of mustard and balsamic vinegar makes this absolutely delicious. The spinach and squash mash is fresh and light compared to heavy mashed potatoes, and the roast tomatoes add the lightness of a Spring dish. This is absolutely my favourite meal – I’m never going to stop making it. And the extra bonus? It’s all done in half an hour! You have to try this recipe – it’s too good to resist.

Balsamic and mustard glazed beef with squash and spinach mash, Gluten free, Healthy eating, Mindful Chef, Recipes

All of the Mindful Chef recipes are carefully curated by co-founder Myles and resident chef Louisa to use the freshest, seasonal ingredients – all locally sourced and always gluten free. Recipes change weekly, so this beef isn’t necessarily going to be available to order. You can find the full recipe on the Mindful Chef blog if you want to try it yourself.

Sound like your kind of dish? All House of Blog readers can claim 25% off your first four boxes with the code FRIEND25.*

Balsamic and mustard glazed beef with squash and spinach mash, Gluten free, Healthy eating, Mindful Chef, Recipes

*Use the discount code FRIEND25 on your first four Mindful Chef boxes. Offer is exclusive to Mindful Chef and House of Blog. There is also the option to cancel after one box if you are unsatisfied with the service (you won’t be).

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