Steak with creamy mustard sauce & chips

BY USING swede instead of potato, you can still enjoy steak and chips on a low-carb diet. A portion of chips made from potatoes would be 15g carbs, but if made from swede they contain only 5.6g carbs. Watercress makes for a good flavour combination, but any green vegetable would work well.

PER SERVING CARBS 7.1g PROTEIN 72.2g; FAT 56.6g FIBRE 0.4g CALORIES 885 SERVES 2

400g swede, peeled and chipped 2 x 8oz sirloin steaks, with fatty edges Salt and ground black pepper

For the sauce

2 spring onions or 1 small onion, finely chopped 25g butter 4 tbsp brandy or white wine 100ml double cream 2 tsp Worcestershire sauce 2 tsp Dijon mustard Freshly ground black pepper

BOIL the swede chips in salted water for 20 minutes. Drain and set aside. Make the sauce by frying the onions in butter in a small pan over a medium heat for 5 minutes until soft. Pour in the alcohol and let this burn off for a few minutes. Add the remaining ingredients, bring to the boil then remove from the heat and cover. Place a large frying pan over a high heat. Season the steaks. Using tongs, hold them together over the pan so that the fatty edges are fried to render out the fat and crispen the edges. Now, place the steaks flat in the pan and fry for 2 minutes on each side for rare, 3 minutes for medium. Remove from the pan and set aside to rest on a warm plate. Keep the pan over a medium to high heat and add the swede. If there isn’t much fat left, add ghee or olive oil. Season, then fry the chips for 3 minutes until golden brown. Serve with the steaks and sauce.