Ginni
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Sirloin Steaks with Mustard Sauce and Horseradish Mashed Potatoes
Ingredients
For the potatoes:
4 large potatoes (Idaho or russet)
1 cup low-sodium chicken broth
1/2 cup non-fat sour cream
2 tablespoons horseradish, or to taste
salt to taste
freshly ground black pepper
For the sirloin steaks:
1 tablespoon olive oil
4 top sirloin steaks, about 4 ounces each
2 tablespoons finely chopped shallots
1 clove garlic, minced
1/4 cup red wine
1/2 cup low-sodium beef broth
1 tablespoon Dijon mustard
1/2 cup non-fat sour cream
Cooking Instructions
For the potatoes:
1. Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes (depending on the size of the potatoes). Drain.
2. Bring the chicken broth to a boil, and turn down to a simmer.
3. Mash the potatoes with a potato masher or fork, or use a food mill. Stir in the sour cream. Slowly add the stock until the desired consistency is reached. Add the horseradish, salt and pepper to taste. Keep warm while you cook the steaks.
For the sirloin steaks:
1. Heat the olive oil over high heat in a skillet large enough to accomodate all of the steaks in a single layer. Season the steaks with salt and pepper and sear them in the hot skillet on both sides to the desired doneness, about 2 to 3 minutes per side for medium rare. Remove the skillet from the heat, transfer the steaks to a plate and keep warm while you make the sauce.
2. Add the shallots and garlic to the pan, return the pan to medium heat and cook for 15 seconds. Add the red wine and stir to remove any caramelized bits that are stuck to the pan. Add the beef broth and simmer until it has reduced by half, about 2 minutes.
3. Whisk in the Dijon mustard and sour cream. Spoon the sauce over the steaks and serve with mashed potatoes.
Serving Size 1 steak with potatoes
Amount Per Serving
Calories 580, Total Fat 10 g ,Saturated Fat 4 g ,Protein 38g ,Total Carbohydrate 84 g ,Dietary Fiber 7 g ,Sodium 480 mg,Percent Calories from Fat 15% ,Percent Calories from Protein 26% ,Percent Calories from Carbohydrate 60%
Ingredients
For the potatoes:
4 large potatoes (Idaho or russet)
1 cup low-sodium chicken broth
1/2 cup non-fat sour cream
2 tablespoons horseradish, or to taste
salt to taste
freshly ground black pepper
For the sirloin steaks:
1 tablespoon olive oil
4 top sirloin steaks, about 4 ounces each
2 tablespoons finely chopped shallots
1 clove garlic, minced
1/4 cup red wine
1/2 cup low-sodium beef broth
1 tablespoon Dijon mustard
1/2 cup non-fat sour cream
Cooking Instructions
For the potatoes:
1. Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes (depending on the size of the potatoes). Drain.
2. Bring the chicken broth to a boil, and turn down to a simmer.
3. Mash the potatoes with a potato masher or fork, or use a food mill. Stir in the sour cream. Slowly add the stock until the desired consistency is reached. Add the horseradish, salt and pepper to taste. Keep warm while you cook the steaks.
For the sirloin steaks:
1. Heat the olive oil over high heat in a skillet large enough to accomodate all of the steaks in a single layer. Season the steaks with salt and pepper and sear them in the hot skillet on both sides to the desired doneness, about 2 to 3 minutes per side for medium rare. Remove the skillet from the heat, transfer the steaks to a plate and keep warm while you make the sauce.
2. Add the shallots and garlic to the pan, return the pan to medium heat and cook for 15 seconds. Add the red wine and stir to remove any caramelized bits that are stuck to the pan. Add the beef broth and simmer until it has reduced by half, about 2 minutes.
3. Whisk in the Dijon mustard and sour cream. Spoon the sauce over the steaks and serve with mashed potatoes.
Serving Size 1 steak with potatoes
Amount Per Serving
Calories 580, Total Fat 10 g ,Saturated Fat 4 g ,Protein 38g ,Total Carbohydrate 84 g ,Dietary Fiber 7 g ,Sodium 480 mg,Percent Calories from Fat 15% ,Percent Calories from Protein 26% ,Percent Calories from Carbohydrate 60%
