Your traditional steak dinner just got a makeover! This recipe incorporates mustard in the steak and spinach in the pumpkin mash. Yum!
- 1 kg butternut pumpkin, peeled, coarsely chopped
- 25 g butter
- 80 g fresh baby spinach leaves
- 4 x 200 g beef sirloin steaks
- 1 tbsp olive oil
- 300 ml light cooking cream tub
- 1 tbsp wholegrain mustard
- 1 tbsp Worcestershire sauce
- steamed fresh asparagus, to serve
- Boil pumpkin in a pan of water over a high heat until tender. Drain well. Mash
until smooth. Add butter and spinach. Season with salt and pepper. Stir until spinach is wilted. Cover to keep warm.
- Meanwhile, season beef with salt and pepper.
- Heat oil in a large, non-stick frying pan over a medium to high heat. Add beef. Cook for about 4 minutes on each side, or until cooked to your liking. Remove pan from heat. Transfer beef to a plate. Rest, loosely covered with foil.
- Return frying pan to a medium heat. Add cream, mustard and sauce. Bring to boil, stirring.
- Serve steak with sauce, mash and asparagus. Garnish with pepper.
Pumpkin can be cooked in the microwave. Replace asparagus with green beans or sliced carrot, if you prefer.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||19.9 g|
|Total carbohydrates||28.2 g|
|- Sugars||8.2 g|
|Dietary fibre||4.7 g|