Ingredients
- olive oil
- 4 field mushrooms, sliced
- 1/3 cup (80ml) Massel beef stock
- 2 tablespoons red wine
- 300ml low-fat thickened cream
- salt and cracked black pepper
- 500g potatoes, cut into 2cm cubes
- 2 teaspoons rosemary leaves, coarsely chopped
- 4 beef T-bone steaks
Method
- Step 1Heat 1 tablespoons olive oil in a large non-stick frying pan over medium-high heat. Add the mushrooms and cook for 5 minutes or until golden and softened. Remove from the pan and set aside. Add the beef stock, red wine and low-fat cream to the pan and simmer for 3 minutes or until thickened and reduced slightly. Season with salt and cracked black pepper. Remove from heat and cover.
- Step 2Steam the potatoes for 4 minutes or until just tender.
- Step 3Heat 1 tablespoon olive oil in a large non-stick frying pan and add the steamed potatoes and rosemary. Cook for 5 minutes or until potato is golden and crispy.
- Step 4Meanwhile, heat a stovetop grill on high. Cook the steak for 4 minutes each side for medium or until cooked to your liking. Remove from the heat, cover and set aside to rest for a few minutes.
- Step 5Return the sauce to the heat, add the mushrooms and stir until warmed through. Divide steak among serving plates and top with the mushroom sauce. Serve with potatoes.
- Low carb
- Low sodium
- Low sugar
- Lower gi
Nutrition
2854 kj
Energy
43g
Fat Total
21g
Saturated Fat
2g
Fibre
53g
Protein
162mg
Cholesterol
208.58mg
Sodium
4g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
- Author: Kate Murdoch
- Image credit: Tanya Zouev
- Publication: Taste.com.au
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