Beef with Butter Mustard Sauce
SERVES 2 // READY IN 20 MINS // 558 CALS
For a quick yet indulgent dinner, this Beef with Butter Mustard Sauce is a perfect choice. Tender, seared beef steak is topped with a rich, creamy mustard sauce that’s lifted by a splash of brandy. Served alongside buttery new potatoes and tenderstem broccoli, this high-protein, low-carb meal is both elegant and comforting. Ready in just 20 minutes, it’s ideal for when you want something special without spending too long in the kitchen.
Beef with Butter Mustard Sauce
SERVES 2 // READY IN 20 MINS // 558 CALS
INGREDIENTS
300g (11oz) new potatoes
120g (4oz) tenderstem broccoli
250g (2 x 125g/5oz) extra lean beef steak
2 tsp olive oil
1 shallot
2 tbsp brandy
2 tsp dijon mustard
20g (1oz) butter
1 tbsp creme fraiche
DIRECTIONS
STEP 1
Bring a large saucepan of water to the boil.
Halve the new potatoes. Trim the broccoli.
Add the new potatoes to the water and cook for 16 minutes, adding the tenderstem broccoli for the final 6 minutes. When cooked, drain and leave to rest in the pan.
STEP 2
Put 1 tsp olive oil on a plate and season generously with salt and pepper. Add the steaks and turn until it is coated on all sides with the oil and seasoning. Leave to rest for a few minutes.
To make the sauce, heat the remaining teaspoon of olive oil in a small pan over a low-med heat. Peel and dice the shallot and add to the pan. Cook for 5-10 minutes until soft.
STEP 3
Heat a frying pan over a very high heat. When the pan is properly hot, add the seasoned steak and cook for 2-4 mins each side, depending on thickness and how you like your steak. When cooked, remove from the heat, cover and leave to rest while you finish the sauce.
STEP 4
Add the brandy (or use white wine) to the shallots and let it bubble for 1 minute. Add the mustard, butter and crème fraiche and stir until the butter has melted and the sauce is fully combined.
Divide the potatoes and tenderstem between two serving plates. Add the steak. Pour the sauce over and serve immediately.
NUTRITIONAL INFO (PER SERVING)
558 CALS // 54G PROTEIN // 21G FAT // 31G CARBS