CLASSIC STEAK DIANE
SERVES 4 PREP 10 MINUTES COOK 20 MINUTES
750g chat potatoes 1 bunch broccolini, trimmed 1 carrot, cut into thick batons 4 (150g each) beef rump steaks 80g butter, chopped 2 teaspoons worcestershire sauce ¼ cup salt-reduced beef stock 1 garlic clove, finely chopped 2 tablespoons finely chopped fresh flat-leaf parsley leaves 2 tablespoons chopped fresh chives
1 Place potatoes in a metal steamer. Place steamer in a large saucepan of simmering water. Cook, covered, for 15 minutes or until almost tender. Add broccolini and carrot. Cook, covered, for 5 minutes or until tender. 2 Meanwhile, season steaks with salt and pepper. Melt 20g butter in a frying pan over high heat until golden. Add steaks. Cook for 3 minutes each side, for medium, or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Rest for 5 minutes. 3 Add sauce, stock and garlic to pan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer for 2 minutes. Remove from heat. Add remaining butter. Whisk until melted and sauce thickens slightly. Stir in parsley and chives. Serve steaks with sauce and vegetables. NUTRITION: (per serve) 2477kj; 36.7g fat; 18.6g sat fat; 34.7g protein; 27.4g carbs; 5.7g fibre; 127mg chol; 335mg sodium.