Serve your family or guests with this wonderful fillet steak
- Cook Time : 60 minutes
- new potatoes, scrubbed - 1lb 5oz/600g
- low calorie cooking spray
- tiny sprigs of rosemary
- sea salt
- wilted spinach, to serve
- For the Sauce
- shallots, peeled and chopped - 2
- mustard powder - 2 tsp
- beef bouillion - 1½ cups/12fl oz/350ml
- coarse ground mustard - 1 level tbsp
- mixed mushrooms (button, cremini, shiitake), sliced - 11oz/312g
- fat free plain yogurt - 6 tbsp
- handful of fresh parsley, finely chopped
- salt and freshly ground black pepper
- lean beef fillet steaks - 4
- crushed mixed peppercorns - 2 tbsp
1. Preheat the oven 400°F/200°C. Cut small slices into each potato at regular intervals, making sure not to cut right through. Place the potatoes on a baking tray and spray with low calorie cooking spray. Tuck the rosemary sprigs into some of the slices. Sprinkle with sea 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.
2. Meanwhile make the sauce: place the shallots, mustard powder, bouillion, and mustard 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 well and keep warm.
3. Season the steaks with the crushed peppercorns and some salt. Spray a nonstick skillet with low calorie cooking spray and place over a high heat. Cook the steaks for 5–6 minutes on each side, or until cooked to your liking.
4. Divide the potatoes and steaks between four warmed plates, drizzle over the sauce and serve with the wilted spinach.