- 0:15 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Start the week with a hearty meat-and-two-veg meal that’s good for you.
Ingredients
- 700g Desiree potatoes, peeled, chopped (see note)
- Olive oil spray
- 8 beef eye fillet steaks
- 2 garlic cloves, crushed
- 1 tablespoon no-added-salt tomato paste
- 125ml (1/2 cup) Massel beef stock
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Philadelphia Light Cream for Cooking
- 2 tablespoons chopped fresh continental parsley
- 80ml (1/3 cup) low-fat milk, warmed
- 2 tablespoons chopped fresh chives
- Pinch of white pepper
- Broccolini, halved crossways, steamed
- Chopped fresh continental parsley, extra, to serve
Method
- Step 1Cook the potato in a large saucepan of boiling water for 12-15 minutes or until tender. Drain and return to the pan.
- Step 2Meanwhile, heat a non-stick frying pan over high heat. Spray with oil. Cook steaks for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Step 3Heat pan over medium heat. Cook garlic, stirring, for 30 seconds or until aromatic. Add tomato paste and cook, stirring, for 1 minute. Add the stock and Worcestershire sauce, and simmer for 2 minutes or until mixture reduces slightly. Add cream. Simmer for 1-2 minutes or until heated through. Stir in the parsley.
- Step 4Add the milk to the potato and mash until smooth. Stir in the chives. Season with white pepper. Divide the mash, steaks and broccolini among serving plates. Pour over the sauce and top with extra parsley.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1370 kj
Energy
7.5g
Fat Total
3g
Saturated Fat
3.5g
Fibre
36g
Protein
28g
Carbs (total)
All nutrition values are per serve
Notes
If Desiree potatoes are unavailable, use Red Rascal potatoes.
We’ve updated this retro dish to a nutritious winner served with creamy herbed mash.
- Author: Chrissy Freer
- Image credit: Rob Palmer
- Publication: Australian Good Taste
