sirloin grilling medallions (approx. 4 oz/125 g each)
each salt and pepper, divided
chopped fresh tarragon or chives, divided
chopped fresh parsley
frozen Petite Peas
garlic, thinly sliced
fat-free sour cream
each lemon zest and juice, (approx. 1/2 a lemon)
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).
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.
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