This is my summer night-in treat. Dead easy and diet friendly. (If you’re not counting the calories, feel free to dress up with fries or a jacket potato dripping with butter……) Although the sauce is really creamy, and tasty, because it is made with low-fat yoghurt, it’s low in calories. And the mustard gives it a real kick
The trick is to ask the butcher to cut the fillet really thin. About 3mm is ideal. I allowed two slices per helping (four in total for me and OH).
For the pan fry, you will need
- Fillet steak
- Handful of oyster mushrooms (washed, scrubbed and sliced)
And for the creamy sauce…..
- 150 ml low-fat plain yoghurt
- A handful of herbs (I used marjoram and coriander)
- 1-2 teaspoonfuls of mustard according to taste.
Blend the sauce ingredients and set to one side. Then dry fry the steak. I do this in a large deep, frying pan lined with tin foil (with a lid). Keep the steak at room temperature and get the hob really hot before frying. Add the mushrooms once it has started to sizzle. You’ll find that the oils from the meat should be sufficient to coat the mushrooms.
How well done you like your steak is very personal. Despite loving (nearly) all things French, I like mine well done. So it’s three minutes on each side!
Just before you’re ready to take off the hob, add the sauce.
Serve with baby spinach or a simple green salad. (Or any higher calorie yummies).
Voila. Low fat, high protein, perfection.
Belatedly joining with Honest Mum’s #TastyTuesday. And catching up on my weekly foodie inspiration!