sirloin grilling medallions (approx. 4 oz/125 g each)
1/2 tsp
each salt and pepper, divided
2 mL
1 tbsp
Dijon mustard
15 mL
1 tbsp
chopped fresh tarragon or chives, divided
15 mL
1/4 cup
chopped fresh parsley
60 mL
4 cups
frozen Petite Peas
1 L
1 clove
garlic, thinly sliced
2 tbsp
fat-free sour cream
30 mL
2 tsp
each lemon zest and juice, (approx. 1/2 a lemon)
10 mL
Method
Step 1
Preheat the oven to 375°F (190°C). Heat a heavy skillet over medium-high heat; coat lightly with cooking spray. Season the steaks with 1/8 tsp (0.5 ml) each salt and pepper and sear in the skillet for 1 to 2 min. on each side. Transfer steaks to a parchment paper-lined baking sheet and brush the mustard evenly onto the tops. Mix the parsley and 2 tsp (10 ml) tarragon together and press onto the mustard. Roast for 10 min. for medium (160°F/71°C on an instant-read thermometer).
Step 2
Meanwhile, place the peas, garlic and 1/2 cup (125 ml) water in a
medium saucepan over medium-high heat, cover and bring to a boil.
Remove from heat and purée with a hand-held blender until creamy
but still studded with pieces of peas. Transfer to a bowl and stir in the
sour cream, lemon juice and zest and the remaining tarragon, salt and
pepper. Divide the peas and steaks among 4 plates and serve.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More
