Grilled steak with mushroom sauce and cauliflower mash
3
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Creamy mushroom sauce takes this dish to a new level! Perfect addition to the grilled steak but can also be added to other dishes too, like chicken or lamb.
Ingredients
Potato(es)
225 g, (buy 250g), peeled, coarsely chopped
Cauliflower
500 g, chopped into florets
Beef scotch fillet (rib eye), raw
400 g, (buy 4 x 125g steaks)
Olive oil
1 tbs
Mushrooms
200 g, thinly sliced
Whole grain mustard
1 tbs
Salt-reduced liquid beef stock
½ cup(s)
Reduced-fat cream
2 tbs
Instructions
1
Boil, steam or microwave the potato and cauliflower until tender. Drain. Mash in a large bowl until smooth. Season with salt and pepper.
2
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over high heat. Cook the steaks for 2 minutes each side or until cooked to your liking. Transfer to a plate. Cover the steaks with foil and set aside for 3 minutes to rest.
3
While the steaks are resting, add the oil and mushroom to the same frying pan and cook, stirring, for 3 minutes or until golden and tender. Add the mustard and stock and simmer until liquid has reduced by half. Add the cream and simmer for 1 minute or until slightly thickened. Season with salt and pepper.
4
Serve the steaks with the cauliflower mash and top with the mushroom sauce.
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