Pea mash and roasted tomatoes give this bistro classic a contemporary twist.
Ingredients
- 2 x 240g pkts cherry truss tomatoes
- 1 tablespoon cracked black pepper
- 4 (about 220g each) beef scotch fillet steaks
- 1 tablespoon olive oil
- 800g frozen peas
Method
- Step 1Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the tomatoes on the lined tray. Bake in oven for 12 minutes or until tender.
- Step 2Meanwhile, place the pepper on a plate. Press both sides of the beef into the pepper to coat. Heat oil in a large frying pan over medium-high heat. Add the beef and cook for 4-5 minutes each side for medium or until cooked to your liking. Set aside for 5 minutes to rest.
- Step 3Cook the peas in a large saucepan of boiling water for 3 minutes or until tender. Drain, reserving 2 tablespoons of the cooking water. Transfer the peas to the bowl of a food processor. Add reserved water and process until almost smooth. Divide the smashed peas among serving plates. Top with the beef and serve with the tomatoes.
- High fibre
- High protein
- Low carb
- Low sodium
- Lower gi
Nutrition
2702 kj
Energy
33g
Fat Total
12g
Saturated Fat
13g
Fibre
61g
Protein
128mg
Cholesterol
126.43mg
Sodium
11g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Steve Brown
- Publication: Australian Good Taste
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