Well this is our evening without the children, so we decided that we would have a special meal for dinner.
Now I didnt plan it very well, because if I had, I would have planned a red day, and instead planned an Extra Easy day DUH
So I am giving you syns for Red and Extra Easy!
I am calling this:
Valentino's Steak - with creamy peppercorn sauce
As its valentines soon, and would make a great meal for those who want to cook for the occasion.
We had Sirloin Steak with Crunchy wedges, baked with their skins on, and fresh vegetable's, with a luxurious and very naughty tasting Peppercorn sauce (altho I split the sauce and didn't have peppercorns with mine) ...
This was DELICIOUS!!! My OH gave it a 13/10 lol.
2 x Sirloin steaks - You cook the steak to your choice, all fat removed. I grilled them, with garlic, salt and pepper and sprayed with frylite.
Crunchy wedges are made, by baking your potatoe (227g gives you 1st HEB on red), I do this in the microwave. I then cut the potatoe into wedges (this is a britmum recipe), and spray with frylite and season as you like, piri piri, bbq or whatever, I like paprika, then re bake in the oven 30 mins.
The sauce is very simple:
60g per person philadelphia light 5 syns on Extra easy or 57g as a 2nd HEB.
100ml per person of dry white wine 3 1/2 syns
teaspoon of green peppercorns (tescos do these in the speciality herbs, in a jar in brine)
4 mushrooms per person sliced.
salt and pepper.
1 tsp Mustard dijon, the one made with vinegar
not oil (negliable).
Frylite a pan and cook sliced mushrooms, add garlic and salt and pepper, when mushrooms are ready add 100ml per person (I split it into 2 pans cos I wasn't having the peppercorns) of dry white wine and cook until slightly reduced.
I have given you the quantitys per person, in case your doing it for a dinner party!
Add the peppercorns, and the mustard and simmer til mixed evenly. You need to time the sauce for when the steaks will be ready. So I start to make this when I put the steaks on the grill.
Stir in the Philadelphia until well combined, it kinda melts into the wine, and simmer gently, the sauce with be lovely and gooey.
Serve the sauce on your steak
This sauce tastes very luxurious and creamy and my OH is a massive peppercorn sauce fan and said was the best one she had ever had!!
NB: The reason I use Philadelphia instead of laughing cow is because its more creamy and less cheesey.
Syns Extra Easy 8 1/2 (well worth the syns, when you think of the syns for cream!)
Syns Red 3 1/2 + 2 HEB's
