Photo of Herb-crusted beef with horseradish cream by WW

Herb-crusted beef with horseradish cream

6
6
5
SmartPoints® value per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
Give steak and three vegies a gourmet twist by adding a sprinkling of herbs and a dollop of horseradish cream.

Ingredients

Olive oil

1 tsp

Garlic

1 clove(s), crushed

Fresh coriander

1 tbs, finely chopped

Fresh chives

1 tbs, finely chopped

Fresh flat-leaf parsley

1 tbs, finely chopped

Lean beef rump steak

480 g, (buy 600g), fat trimmed

Baby potato

400 g, (400g), halved

Baby carrot

360 g, trimmed, scrubbed

Sugar snap peas

200 g, trimmed

Extra light sour cream

¼ cup(s)

Horseradish sauce

1 tbs

Instructions

  1. Combine the oil, garlic, coriander, chives and parsley in a small bowl. Press the herb mixture onto both sides of the steaks.
  2. Preheat a chargrill or barbecue over medium-high heat. Cook the steaks for 3–4 minutes each side or until cooked to your liking. Transfer to a plate and cover to keep warm. Allow steaks to rest for 5 minutes before serving.
  3. Meanwhile, boil, steam or microwave the potatoes, carrots and sugar snap peas, separately, until just tender. Drain.
  4. Combine the sour cream, horseradish cream and 1 tablespoon of warm water in a small bowl. Serve the steaks with the horseradish cream and the steamed vegetables.

Notes

SERVING SUGGESTION: Wholegrain bread.