- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 4
- 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- 1/4 of the recipe
- Calories:
- 250
- Fat:
- 4 g
- Saturated Fat:
- 1 g
- Carbs:
- 20 g
- Fibre:
- 6 g
- Cholesterol:
- 65 mg
- Protein:
- 34 g
- Sodium:
- 580 mg