Steak And Mustard Cream Potatoes

• 600 g baby potatoes (we call then chats)
• 1 tablespoon olive oil
• 170 g shortcut bacon (rindless thinly sliced in strips)
• 1 garlic clove (thinly sliced)
• olive oil flavored cooking spray
• 4 (200 g) rump steak
• 1/4 cup light sour cream
• 2 teaspoons coarse grain mustard
• 1 tablespoon chives (finely chopped)
• 1 tablespoon lemon juice

1. Cook potatoes in a saucepan of boiling salted water over medium-high heat for 10 minutes or until tender.
2. Drain, cool slightly.
3. Transfer potatoes to a chopping board and using your palm gently press potatoes to flatten slightly.
4. Meanwhile heat oil in a non-stick frying pan over medium-high heat and add bacon and cook stirring occasionally for about 5 minutes or until browned and crisp.
5. Add garlic and cook for a further 1 minute.
6. Transfer bacon and garlic to a large bowl.
7. Return fry pan to a medium-high heat.
8. Spray both sides of steak with oil and season with salt and pepper.
9. Cook steaks for 4 to 5 minutes each side for medium or until cooked to your liking and then transfer to a plate and cover with foil to keep warm and rest for 5 minutes.
10. Add potatoes, sour cream, mustard, chives and lemon juice to bacon mixture and toss gently to combine.
11. Serve steaks with potato mixture.

baby potatoes, olive oil, bacon, garlic, olive oil, rump steak, light sour cream, coarse grain mustard, chives, lemon juice

Taken from www.food.com/recipe/steak-and-mustard-cream-potatoes-312566 (may not work)