Steak and pea puree

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Serves 4 : Very easy : Quick

Ingredients
320gm oven chips

6 tomatoes, halved
4 tsp balsamic vinegar

4 cups frozen peas
2 Tblsp chopped mint
12 Tblsp Hellmann’s low fat mayo
400gm lean beef steak (fillet)
4 tsp Dijon mustard

Method
Heat the oven to 220ºC.

Spray two baking trays with non-stick cooking spray.
Place the tomato halves on one baking tray.
Sprinkle the balsamic over the tomatoes.
Spread the oven chips over the second baking tray.
Bake the tomatoes (middle to low shelf) and chips (top shelf) for 30 minutes,
or until the chips are nicely browned.

Boil the peas for 5 minutes.
Drain well.
Add the mint to the peas and blitz to a puree.
Beat in the mayo.
Keep warm.

Spray a ridged pan with non-stick cooking spray and place on the heat.
Spread the mustard over the steak.
Dry fry the steak for 5 minutes each side – or until cooked to your liking.
Allow the steak to rest for 5 minutes, then cut into thick fingers.

Serve the steak fingers on a bed of pea puree, alongside the tomatoes and chips.

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