Barbecue

Steak with Dijon and tarragon sauce

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: André Martin

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Serves: 4

Time to make: 10 mins

Ingredients

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½ teaspoon olive oil
4 x 150g sirloin or scotch fillet steaks
4 medium baked potatoes, to serve
6 cups steamed vegetables of your choice, to serve
Dijon and tarragon sauce
½ cup reduced-fat sour cream
1 tablespoon Dijon mustard
2 teaspoons whole grain mustard
2 tablespoons finely chopped fresh tarragon (plus extra, to serve)

Instructions

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1 Brush a large, non-stick frying pan or chargrill with half the oil and heat over a medium-high heat. Add steaks to pan and cook for 2–3 minutes on each side, or until cooked to your liking. Remove from heat and cover with foil to keep warm.

2 To make the Dijon and tarragon sauce, combine all ingredients in a small bowl.

3 Divide steaks among plates. Pour over sauce and sprinkle with chopped tarragon. Serve with potatoes and vegetables.

Variations

Make it gluten free: Use gluten-free Dijon and wholegrain mustards.

Nutrition Info (per serve)

Calories 430 cal

Kilojoules 1800 kJ

Protein 42 g

Total fat 14 g

Saturated fat 7 g

Carbohydrates 35 g

Sugar 9 g

Dietary fibre 6 g

Sodium 350 mg

Calcium 100 mg

Iron 6.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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