Steak with potatoes and peas
1.Parboil the potatoes in boiling salted water for 4 - 5 min.Drain the potatoes and set them aside.
2.Using a roiling pin,roll out the steaks to flatten and cut off the rind of fat.Season the steaks on both sides with salt and pepper.
3.Heat a little olive oil in a heavy based pan.Quickly saute the steaks on both sides for approx 1min to colour,then remove from the pan and set aside to rest.
4.Bring the same pan back up to temperature and add a little more oil if necessary.Slice the shallots and mushrooms,add to the pan,season with salt and pepper and saute briefly.Crush in the garlic and stir.
5.Add the Worcestershire sauce and mustard and heat for 1-2 minutes.Tilt the pan away ,pour the alcohol into the far end and ignite.Once the alcohol has burnt off,swift the juices around the pan.Pour in the cream and add the steaks and any resting juices back into the pan.Allow the steaks to heat through for 2-3 min.Chop the parsley and sprinkle it into the pan.
6.Introduce the steaks back into the pan and cook for 2 - 3 min
7.Heat a little oil in a seperate pan and.add the potatoes.Season with a little salt and pepper and add the rosemary.Crush in two garlic cloves and saute.Toss the potatoes ,add a knob of butter and saute for a further 1- 2 minutes until golden and cooked through.
8.Cook the peas for 2-3 min in boiling salted water with a little butter.Drain and keep warm.
9.To serve transfer the steaks to serving plate and spoon the sauce over arange potatoes and peas alongside.
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Serving Size: 1 Serving (684g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 996 | ||
Calories from Fat: 566 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.8g | 84 % | |
Saturated Fat 38.4g | 192 % | |
Monounsaturated Fat 17.4g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 189.5mg | 58 % | |
Sodium 457.6mg | 16 % | |
Potassium 1380.4mg | 36 % | |
Total Carbohydrate 76.2g | 22 % | |
Dietary Fiber 16g | 64 % | |
Sugars, other 60.2g | ||
Protein 25.2g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 996
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