Steak with pink peppercorn sauce
Treat your family to a steak perked up with a creamy, peppery mustard sauce - a special supper ready in minutes.
ingredients
- 4 shallots
- 2 garlic cloves
- Fry Light
- 255ml/9fl oz beef stock made with Bovril
- 2 tsp mustard powder
- 1 level tbsp beef gravy granules
- 2 level tbsp dried pink peppercorns
- salt and freshly ground black pepper
- 2-3 tbsp fat-free natural fromage frais
- 8 x 142g/5oz lean fillet steaks (or lean steak cuts of your choice)
method
- Prepare the sauce: peel and finely dice the shallots and peel and finely dice the garlic and cook in a pan sprayed with Fry Light for 1-2 minutes. Mix the stock with the mustard powder, add to the pan and bring to the boil.
- Add the gravy granules and pink peppercorns and cook for 1-2 minutes until slightly thickened. Remove from the heat, season and stir in the fromage frais.
- Meanwhile, spray both sides of the steak with Fry Light and season well. Cook in a griddle pan for 3-4 minutes on each side or until cooked to your liking. Serve the steak with the sauce, green beans and 227g/8oz baked potato wedges (skin left on and taken as a Healthy Extra) per person.