Herb-crusted beef with horseradish cream
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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
Beef rump steak, raw
480 g, (buy 600g), fat trimmed
Baby potatoes
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.
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