Enjoy classic bistro-style fare at home with this modern twist on meat and three veg.
Ingredients
- 16 (about 400g) eschalots (French shallots)
- Olive oil spray
- 700g piece lean beef scotch fillet, cut into 8 x 2cm thick slices
- 1 bunch broccolini
- 80ml (1/3 cup) balsamic vinegar
- 2 tablespoons brown sugar
- 3 fresh thyme sprigs
Parmesan mash
- 1kg Sebago (brushed) potatoes, peeled, chopped
- 80ml (1/3 cup) skim milk
- 30g (1/3 cup) shredded parmesan
Method
- Step 1Place the eschalots in a large heatproof bowl and cover with boiling water. Set aside for 10 minutes. Use a slotted spoon to carefully remove from the water. Set aside to cool slightly. Use your fingers to carefully remove the skin and discard.
- Step 2Meanwhile, to make the parmesan mash, cook the potato in a saucepan of boiling water for 10 minutes or until tender. Drain and return to the pan. Add the milk and use a potato masher to mash until smooth. Stir in the parmesan. Season with salt and pepper.
- Step 3Spray a large non-stick frying pan with olive oil spray and place over medium heat. Add the eschalots and cook, stirring, for 15 minutes or until tender. Transfer to a plate. Add the beef to the pan and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
- Step 4While the steaks are cooking, cook the broccolini in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Drain.
- Step 5Return the eschalots to the pan. Add balsamic vinegar, brown sugar and thyme and cook, stirring, for 5 minutes or until sauce reduces and thickens. Divide the mash among serving plates. Top with the beef and balsamic eschalots. Serve with the broccolini.
- High protein
- Low carb
- Low sodium
- Lower gi
Nutrition
2547 kj
Energy
25g
Fat Total
11g
Saturated Fat
7g
Fibre
51g
Protein
109mg
Cholesterol
287.8mg
Sodium
13g
Carbs (sugar)
42g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Steve Brown
- Publication: Australian Good Taste
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