Slimming World's fillet steaks with mustard sauce and hasselback potatoes recipe

Slimming World fillet steaks with mustard sauce and hasselback potatoes is a guilt-free treat you'll want to make time and time again.

The homemade mushroom, parsley and mustard sauce is bursting with flavour and just perfect served with tender cuts of fillet steak. Served with homemade hasselback potatoes, this Slimming World recipe is a real favourite that you'll want to make time and time again.

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Ingredients

• 600g new potatoes, scrubbed
• Low-calorie cooking spray
• Tiny sprigs of rosemary
• A pinch of sea salt

4 lean beef fillet steaks

• 2 tbsp crushed mixed peppercorns
• Wilted spinach, to serve
• 2 shallots, peeled and chopped
• 2 tsp mustard powder
• 350ml beef stock
• 1 level tbsp wholegrain mustard
• 300g mixed mushrooms (button, chestnut, shiitake), sliced
• 6 tbsp fat-free natural yogurt

A handful of fresh parsley, finely chopped

Method

1. Preheat the oven to 200°C/fan 180°C/gas 6. Cut small slices into each potato at regular intervals, making sure not to cut right through. Place the potatoes on a baking sheet and spray with low-calorie cooking spray. Tuck the rosemary sprigs into some of the slices. Sprinkle with sea salt and cook in the oven for 10 minutes.
2. Remove from the oven, turn the potatoes and cook for a further 30-40 minutes, or until cooked through. Set aside and keep warm. Meanwhile make the sauce. Place the shallots, mustard powder, stock and mustard into a small pan. Whisk to mix well and bring to the boil. Reduce the heat, add the mushrooms and simmer for 8-10 minutes.
3. Remove from the heat and stir in the yogurt and chopped parsley. Season well and keep warm. Season the steaks with the crushed peppercorns and some salt. Spray a non-stick frying pan with low-calorie cooking spray and place over a high heat. Cook the steaks for 5-6 minutes on each side, or until cooked to your liking. Divide the potatoes and steaks between four plates, drizzle over the sauce and serve with the wilted spinach. Recipe courtesy of Slimming World