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You’ve got to try this recipe!
Slimming World

You’ve got to try this recipe!

Posted Monday, May 18, 2015   |   2052 views   |   Health & Fitness   |   Comments (0) Some recipes are so good that you just can’t keep them to yourself. We asked eight of our star members to share the must-make dishes that fuelled them to success

Steak with Cognac sauce and potatoes Lyonnaise

Serves 4
Ready in about 1 hour

4 thick sirloin steaks (each about 200g), all visible fat removed
1 tbsp pink peppercorns, roughly crushed
1 tbsp capers, drained and rinsed
200ml beef stock
2 tsp Cognac or brandy
1 garlic clove, finely chopped
4 tbsp fat-free natural fromage frais
600g stringless runner beans, trimmed and sliced, to serve
1 tbsp English mustard powder mixed with 1 tbsp water, to serve

For the potatoes:
Low-calorie cookimg spray
3 onions, chopped
3 garlic cloves, finely chopped
A small handful of fresh thyme leaves
Salt and freshly ground black pepper
800g baby new potatoes, thickly sliced
1 Spray a large frying pan with low-calorie cooking spray and place over a medium-low heat. Add the onions and cook for 25-30 minutes, until softened and golden. Stir in the garlic and thyme, season well and set aside.

2 Meanwhile, preheat your oven to 200?C/fan 180?C/gas 6. Boil the potatoes for 5-6 minutes and drain well. Put the potatoes in a large roasting tin in a single layer, spray with low-calorie cooking spray, season and bake for 15-20 minutes, turning halfway, until golden. Stir in the onion mixture and bake for 5-6 minutes more. Keep warm.

3 Season the steaks and spray them with low-calorie cooking spray. Place a large frying or griddle pan over a high heat. When hot, cook the steaks for 1-2 minutes on each side for rare, 2-3 minutes for medium and 3-4 minutes for well done. Transfer to a warmed plate, cover and keep warm.

4 Place a small saucepan over a medium-low heat. Add the pink peppercorns, capers, stock, Cognac and garlic and simmer for 2-3 minutes. Remove from the heat and stir in the fromage frais.

5 Meanwhile, steam the beans for 3-4 minutes, or until just tender. Serve the steaks with the sauce spooned over, with the potatoes, beans and mustard.

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