Steak with horseradish cream, baked potato and greens
Please log in to save or rate.
Time to make:
(at time of publication)
Full ingredients list:
1 potato, scrubbed
1 teaspoon reduced-fat sour cream
3 teaspoons plain low-fat yoghurt
1 teaspoon horseradish sauce
1 (about 130g) scotch fillet steak
1/2 cup broccoli florets, chopped
3/4 cup green beans, trimmed
1 cup spinach leaves, roughly chopped
1 teaspoon sliced almonds
1 teaspoon extra virgin olive oil
ground black pepper to taste
almonds, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 200°C. Cut a cross in the top of the potato. Microwave on high for 6-7 minutes, until softened. Place on a tray in the oven for about 15 minutes, until browned and skin is crisp.
Step 2Combine sour cream, yoghurt and horseradish in a bowl. Set aside.
Step 3Heat a heavy-based pan over a high heat and spray with oil. Add steak and cook until done to your liking — 3-4 minutes for medium rare.
Step 4While steaks are cooking, steam or microwave broccoli and beans until tender. Add spinach leaves in the last 30 seconds and cook until just wilted. Mix veges with olive oil and season with pepper. Garnish with almonds.
Step 5Serve steak with potato and greens, with horseradish cream on the side.
Make it gluten free: Check sour cream and horseradish sauce are gluten free.
About this recipe
First published: July 2015