SERVES 4
PER SERVING
416 CALORIES
8.2G FAT
PREPARATION TIME 10 MINUTES
COOKING TIME 20 MINUTES
1 × 100g piece granary French stick
1 garlic clove, crushed
4 × 150g beef rump steaks, thinly sliced
2 salad onions, finely chopped
2 teaspoons ground coriander
200g pack chestnut mushrooms, sliced
150ml beef stock
2 tablespoons brandy
300ml 2% fat Greek yogurt
2 teaspoons Dijon mustard
1 tablespoon chopped fresh chives
salt and freshly ground black pepper
for serving
400g new potatoes, scrubbed
green vegetables of your choice
1 Put the potatoes in a pan of boiling water to cook while you prepare the beef. Put the green vegetables in a colander over the pan of boiling water (or use a steamer).
2 Cut the bread into 4 slices. Spread with a little of the crushed garlic (save the remainder) and lightly toast to form croûtes.
3 Heat a large, non-stick frying pan, and quickly toss the rump steaks in the pan to seal them, seasoning with salt and black pepper. Remove from the pan and set aside.
4 Add the onions, coriander, mushrooms and remaining garlic to the pan. Pour in the beef stock and brandy, taking care not to let the brandy flame in the pan. If it does, just leave it to burn off the alcohol. Keep cooking as the stock reduces.
5 Return the steaks to the pan, then stir in the yogurt, mustard and chives.
6 Drain the potatoes, then serve each steak on a croûte alongside the potatoes and the steamed greens.
TIP Toss the beef lightly in the pan as it will continue to cook while you prepare the sauce