Dijon steak with smashed peas
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1
- Beef fillet, lean, raw, 150 g, cut into two thin minute steaks (150g)
- Dijon mustard, 1 teaspoon(s) (6g)
- Extra virgin olive oil, 1 teaspoon(s) (5ml)
- Frozen peas, 1 cup(s) (121g)
- Black pepper, ground, 1 pinch(s) (1g)
Method
Place steaks into a shallow dish and rub with the oil.
Meanwhile, in a small pan, bring ¾ cup of water to a boil and add the frozen peas and mint. Cook for 5 to 6 minutes, until nearly all the water has evaporated and the peas are tender. Using a fork, roughly smash the peas, season and set aside.
Heat a non-stick frying pan or grill pan to medium-high. Once hot, cook steak for 2 to 3 minutes each side for medium, or until cooked to your liking. Remove the steak and rest under foil for a few minutes.
Spoon smashed peas onto a serving plate and spread with the Dijon mustard.
TIP: If you have some fresh mint available, finely chop a 1/4 cup and mixed through mashed peas.
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.5 |
| Bread & Cereals | 0 |
| Vegetables | 2.2 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Kilojoules | 1508 |
| Protein | 40.5 g |
| Total fat | 14.7 g |
| - Saturated fat | 4.9 g |
| Total carbohydrates | 11.1 g |
| - Total sugars | 5.3 g |
| Fibre | 5.9 g |
| Sodium | 190 mg |
Looking for healthy, comforting meals this winter?
Get a free 3-part winter recipe series