Slimming World fillet steaks with mustard sauce Recipe

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  • Slimming World






1 hr

This mushroom, parsley and mustard sauce is great with fillet steaks and hasselback potatoes in this Slimming World recipe.


  • 596g (1lb 5oz) new potatoes, scrubbed
  • Low-calorie cooking spray
  • Tiny sprigs of rosemary
  • Sea salt
  • For the sauce
  • 2 shallots, peeled and chopped
  • 2tsp mustard powder
  • 340ml (12fl oz) beef stock
  • 1 level tbsp wholegrain mustard
  • 312g (11oz) mixed mushrooms (button, chestnut, shiitake), sliced
  • 6tbsp fatfree natural yogurt
  • Handful of fresh parsley, finely chopped
  • Salt and freshly ground black pepper
  • For the steaks
  • 4 lean beef fillet steaks
  • 2tbsp crushed mixed peppercorns
  • Wilted spinach, to serve


  • Pre-heat the oven to 200°C (gas mark 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 mins.

  • Remove from the oven, turn the potatoes and cook for a further 30-40 mins, 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 mins. 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 mins on each side, or until cooked to your liking.

  • Divide the potatoes and steaks between four warmed plates, drizzle over the sauce and serve with the wilted spinach.

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Top Tip

Remember that steak carries on cooking while it's resting so take it out 5 mins before you serve.