STEAK WITH CREAMY DILL SAUCE

PREP TIME: 10 MINS COOK TIME: 20 MINS SERVES 2 (AS A MAIN)

250g Gilicious Lower Gi Potatoes,

unpeeled, chopped

Finely grated zest of 1/2 lemon 1 clove garlic, crushed

11/2 tsp extra virgin olive oil

250g lean rump steak medallions,

trimmed of fat

160g green beans, trimmed,

steamed, to serve

2 carrots, cut into sticks,

steamed, to serve

Creamy dill sauce

60ml (1/4 cup) Philadelphia Light

Cream For Cooking

Finely grated zest and juice

of half a lemon

2 Tbsp salt-reduced chicken

stock or gluten-free stock 1 tsp Dijon mustard or gluten

free mustard

2 Tbsp chopped dill

Freshly ground black pepper

1 Preheat oven to 200°C (fanforced). Line a small ovenproof dish with baking paper. Place potatoes, lemon zest, garlic and 1 tsp of the oil in the dish. Toss to coat. Roast for 20 minutes, stirring once, or until potatoes are light golden brown.

2 Meanwhile, heat remaining oil in medium non-stick frying pan

over medium-high heat. Add steak and cook for 2 minutes each side (for medium) or until cooked to your liking. Transfer to a plate and cover loosely with foil to keep warm.

3 Combine cream, lemon juice, stock and mustard in a small bowl. Add mixture to frying pan and return to medium heat. Cook stirring, until sauce comes to a simmer. Simmer for 1 minute or until sauce thickens. Remove pan from heat and stir in lemon zest and dill. Season with pepper.

4 Slice steak. Divide the steak, potatoes, beans and carrots between serving plates.

Spoon the sauce over steak, or serve on the side. ➤