Beef with Butter Mustard Sauce - rich, tender and ready in 20
Tender beef steaks with a smooth mustard sauce. A comforting dinner that feels a bit special.
Simple, satisfying and surprisingly elegant. A lovely midweek dinner when you want something proper.
Calories 558 Protein 54g Fat 21g Carbs 31g
Here’s today’s nutritious & easy recipe from Jac’s Healthy Recipes. Good Macros built-in.
BEEF WITH BUTTER MUSTARD SAUCE
SERVES 2 // READY IN 20 MINS // 558 CALS
This is one of those dinners that feels properly indulgent but still fits into a balanced week. The steaks cook quickly and stay tender, while the mustard sauce adds richness without being heavy. The brandy gives it a bit of depth, and everything comes together in about 20 minutes. With 54g of protein and under 600 calories, it’s a good choice for nights when you want something that feels a bit special, but doesn’t break the calorie bank.
BEEF WITH BUTTER MUSTARD SAUCE
SERVES 2 // READY IN 20 MINS // 558 CALS
INGREDIENTS
300g (11oz) new potatoes
120g (4oz) tenderstem broccoli
250g (2 x 125g/5oz) extra lean beef steak
2 tsp olive oil
1 shallot
2 tbsp brandy
2 tsp dijon mustard
20g (1oz) butter
1 tbsp creme fraiche
METHOD
STEP 1
Bring a large saucepan of water to the boil. Halve the new potatoes. Trim the broccoli.
Add the new potatoes to the water and cook for 16 minutes, adding the tenderstem broccoli for the final 6 minutes. When cooked, drain and leave to rest in the pan.
STEP 2
Put half the olive oil on a plate and season generously with salt and pepper. Add the steaks and turn until it is coated on all sides with the oil and seasoning. Leave to rest for a few minutes.
To make the sauce, heat the remaining teaspoon of olive oil in a small pan over a low-med heat. Peel and dice the shallot and add to the pan. Cook for 5-10 minutes until soft.
STEP 3
Heat a frying pan over a very high heat. When the pan is properly hot, add the seasoned steak and cook for 2-4 mins each side, depending on thickness and how you like your steak. When cooked, remove from the heat, cover and leave to rest while you finish the sauce.
STEP 4
Add the brandy (or use white wine) to the shallots and let it bubble for 1 minute. Add the mustard, butter and crème fraiche and stir until the butter has melted and the sauce is fully combined.
Divide the potatoes and tenderstem between your serving plates. Add the steak. Pour the sauce over and serve immediately
NUTRITIONAL INFO (PER SERVING)
558 CALS // 54G PROTEIN // 21G FAT // 31G CARBS
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Beef with Butter Mustard Sauce. Simple, satisfying and surprisingly elegant. A lovely midweek dinner when you want something proper.