Beef steaks with tarragon cream sauce
Sugar snap peas
Extra light sour cream
Lean beef rump steak
400 g, (Buy 600g, fat trimmed)
1 small, finely chopped
250 ml, (1 cup)
Whole grain mustard
1 x 3 second spray(s)
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook steaks for 3–4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest steaks for 5 minutes.
- Meanwhile, heat oil in same pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add stock, mustard and tarragon and bring to the boil. Reduce heat to low and simmer for 3–4 minutes or until reduced slightly. Remove from heat and stir in sour cream (see note).
- Boil, steam or microwave sugar snap and snow peas with asparagus until just tender. Drain. Serve steaks with vegetables and tarragon cream sauce.