This mushroom, parsley and mustard sauce is great with fillet steaks and hasselback potatoes in this Slimming World recipe.Like us on Facebook
For the steaks
- 596g (1lb 5oz) new potatoes, scrubbed
- Low-calorie cooking spray
- Tiny sprigs of rosemary
- Sea salt
- 2 shallots, peeled and chopped
- 2tsp mustard powder
- 340ml (12fl oz) beef stock
- 1 level tbsp wholegrain mustard
- 312g (11oz) mixed mushrooms (button, chestnut, shiitake), sliced
- 6tbsp fatfree natural yogurt
- Handful of fresh parsley, finely chopped
- Salt and freshly ground black pepper
For the steaks
- 4 lean beef fillet steaks
- 2tbsp crushed mixed peppercorns
- Wilted spinach, to serve
- Pre-heat the oven to 200°C (gas mark 6). Cut small slices into each potato at regular intervals, making sure not to cut right through. Place the potatoes on a baking sheet and spray with low-calorie cooking spray. Tuck the rosemary sprigs into some of the slices. Sprinkle with sea salt and cook in the oven for 10 mins.
- Remove from the oven, turn the potatoes and cook for a further 30-40 mins, or until cooked through. Set aside and keep warm.
- Meanwhile make the sauce; place the shallots, mustard powder, stock and mustard into a small pan. Whisk to mix well and bring to the boil. Reduce the heat, add the mushrooms and simmer for 8-10 mins. Remove from the heat and stir in the yogurt and chopped parsley. Season well and keep warm.
- Season the steaks with the crushed peppercorns and some salt. Spray a non-stick frying pan with low-calorie cooking spray and place over a high heat. Cook the steaks for 5-6 mins on each side, or until cooked to your liking.
- Divide the potatoes and steaks between four warmed plates, drizzle over the sauce and serve with the wilted spinach.
Share this recipe