Steak de champignons et de cresson
Steak de champignons et de cresson
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Time to make: 40 mins (Hands-on time: 10 mins, Cooking time: 30 mins)
Total cost: $30.00 / $7.50 per serve
(at time of publication)
Diabetes friendlyHigh fibreHigh ironLow kilojouleLow sodiumHigh protein
Ingredients
2 bunches baby carrots, trimmed
1 bunch baby beetroots, trimmed
olive oil spray
600g new potatoes
4 x 125g lean beef steaks
Topping
2 teaspoons olive oil
1 small onion, finely chopped
1 1/2 cups chopped button mushrooms
1/2 teaspoon dried mixed herbs
1 tablespoon wholegrain mustard
1/3 cup reduced-salt vegetable stock
2 cups chopped watercress
4 tablespoons reduced-fat sour cream
Instructions
Step 1 Preheat oven to 200°C. Line a large baking tray with baking paper. Put carrots and beetroots on tray. Spray with olive oil and roast for 20–25 minutes, or until vegetables are tender.
Step 2 Set a medium saucepan over high heat. Add potatoes; cover with water. Bring to the boil and cook for 10–15 minutes, or until tender. Drain and mash potato roughly; cover pan to keep warm.
Step 3 Meanwhile, heat olive oil in a large non-stick frying pan. Cook onion, mushroom and herbs for 5 minutes, or until soft. Add mustard, stock and half of the watercress; cook for 5 minutes, or until watercress wilts. Add remaining watercress and sour cream; stir to heat through. Cover pan to keep warm.
Step 4 Cook steaks until done to your liking (following steps on p58). Spoon topping onto steaks. Serve with potato and roast vegies.
HFG tip
Four steps to the perfect steak
Allow steak to come to room temperature. Set a frying pan over high heat. Spray or brush steak with oil and add to pan.
Season one side of sizzling steak with cracked pepper. Cook until first sign of moisture appears; flip and cook other side.
Cook for 1 1/2 minutes per side, turning once, for rare. Cook for 2–2 1/2 minutes per side, turning once, for medium rare/medium.
Cook for 2 1/2–3 minutes per side for well done. (Reduce heat if turning twice.) Turn onto sides to seal. Leave to rest for 5 minutes.
Sign in to save or note
Time to make: 40 mins (Hands-on time: 10 mins, Cooking time: 30 mins)
Total cost: $30.00 / $7.50 per serve
(at time of publication)
Diabetes friendlyHigh fibreHigh ironLow kilojouleLow sodiumHigh protein
Ingredients
2 bunches baby carrots, trimmed
1 bunch baby beetroots, trimmed
olive oil spray
600g new potatoes
4 x 125g lean beef steaks
Topping
2 teaspoons olive oil
1 small onion, finely chopped
1 1/2 cups chopped button mushrooms
1/2 teaspoon dried mixed herbs
1 tablespoon wholegrain mustard
1/3 cup reduced-salt vegetable stock
2 cups chopped watercress
4 tablespoons reduced-fat sour cream
Instructions
Step 1 Preheat oven to 200°C. Line a large baking tray with baking paper. Put carrots and beetroots on tray. Spray with olive oil and roast for 20–25 minutes, or until vegetables are tender.
Step 2 Set a medium saucepan over high heat. Add potatoes; cover with water. Bring to the boil and cook for 10–15 minutes, or until tender. Drain and mash potato roughly; cover pan to keep warm.
Step 3 Meanwhile, heat olive oil in a large non-stick frying pan. Cook onion, mushroom and herbs for 5 minutes, or until soft. Add mustard, stock and half of the watercress; cook for 5 minutes, or until watercress wilts. Add remaining watercress and sour cream; stir to heat through. Cover pan to keep warm.
Step 4 Cook steaks until done to your liking (following steps on p58). Spoon topping onto steaks. Serve with potato and roast vegies.
HFG tip
Four steps to the perfect steak
Allow steak to come to room temperature. Set a frying pan over high heat. Spray or brush steak with oil and add to pan.
Season one side of sizzling steak with cracked pepper. Cook until first sign of moisture appears; flip and cook other side.
Cook for 1 1/2 minutes per side, turning once, for rare. Cook for 2–2 1/2 minutes per side, turning once, for medium rare/medium.
Cook for 2 1/2–3 minutes per side for well done. (Reduce heat if turning twice.) Turn onto sides to seal. Leave to rest for 5 minutes.
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