Steak with peppercorn sauce & straw fries
0
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 2 • Difficulty: Easy
Succulent steak and crisp fries – what could be better? Fresh green beans add the finishing touch.
Ingredients
Potatoes, Raw
300 g, peeled and cut into very thin chips
Calorie controlled cooking spray
4 spray(s)
Beef sirloin steak, lean, raw
220 g
Green Beans
150 g, trimmed
Wholegrain Mustard
1 tablespoon(s), level
Fresh Beef Stock
50 ml, hot & 2 tsp peppercorns, crushed
Quark, fat free, plain
2 tablespoon(s), heaped
Instructions
1
Preheat the oven to 220ºC, fan 200ºC, gas mark 7. Bring a pan of water to the boil, add the potatoes, bring back to the boil and cook for 3 minutes. Drain well and spread out on a baking sheet. Blot with kitchen paper and mist with cooking spray. Toss to coat then bake for 20-25 minutes until crisp and golden, turning at least once.
2
Meanwhile, make the sauce: bring the stock and peppercorns to the boil in a small pan. Simmer gently for 1-2 minutes, then remove from the heat and stir in the quark. Keep warm.
3
Season the steaks with a little salt. Heat a nonstick frying pan or griddle pan until hot and cook the steaks for 3-4 minutes, turning once. Remove from the heat and let rest for 5 minutes.
4
Bring a small pan of water to the boil, add the beans and cook for 3 minutes until tender. Drain and serve with the steak and chips, with some sauce drizzled over and mustard on the side.
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