Thursday, 12 November 2015

Fillet steaks with mustard sauce and hasselback potatoes

Fillet steaks with mustard sauce and hasselback potatoes

This recipe appears in the "old" Slimming World Extra Easy cookbook. It also appears online on the USA Slimming World site. It is really, really worth seeking out the very best fillet steak you can find at a butcher or farm shop, rather than the supermarket for this. We left out the only synful ingredient - the wholegrain mustard - and added a few vegetables.


    600g new potatoes, scrubbed
    Tiny sprigs of rosemary
    Sea salt
    Wilted spinach to serve

For the sauce
    2 shallots, peeled and chopped
    2 tsp mustard powder
    350ml beef stock
    1 level tbsp wholegrain mustard
    300g mixed mushrooms (button, cremini, shiitake), sliced
    6 tbsp fat-free natural yogurt
    Handful of fresh parsley, finely chopped
    Salt and freshly ground black pepper

For the steaks
    4 lean beef fillet steaks
    2 tbsp crushed mixed peppercorns


    Preheat the oven 200°C/Fan 180°C/Gas 6. Cut thin slices into each potato at regular intervals, making sure not to cut right through. Place the potatoes on a baking tray. Put the rosemary sprigs into some of the slices. Sprinkle with salt and cook in the oven for 10 minutes. Remove from the oven, turn the potatoes and cook for an additional 30–40 minutes or until cooked through. Set aside and keep warm.
    Meanwhile make the sauce. Place the shallots, mustard powder and stock into a small pan, whisk to mix well and bring to a boil. Reduce the heat, add the mushrooms and simmer for 8–10 minutes. Remove from the heat and stir in the yogurt and chopped parsley. Season with salt and pepper to taste and keep warm.
    Season the steaks with the crushed peppercorns and some salt. Place a pan over a high heat. Cook the steaks for 5–6 minutes on each side, or until cooked to your liking.
    Divide the potatoes and steaks among four plates, drizzle the sauce over the steaks and serve with the wilted spinach.

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