Fillet steak and pea mash with lemony mustard yoghurt on a bed of snow pea sprouts is a mood-boosting match made in heaven.
Great for long summer evenings or cosy winter nights. Peas are a fantastic source of magnesium, folate and vitamin C and a good Grassfed eye-fillet steak will knock some iron back into your system and also provides glutamine which can fire up your brain. A brilliant lunch or supper any day of the week. A very simple dish which you can pull together in under 10 minutes, so perfect for the time hungry person.
2 Grassfed Eye-Fillet Steaks
2 Cups Frozen Australian Peas
1 Knob of Butter (optional)
1/2 Cup Snowpea Sprouts, washed
2 Tbsp Greek Yoghurt
1 Tsp Maille Dijon Mustard
1 Lemon, Squeezed
Sea Salt & Pepper
1. Heat a griddle or frying pan on a high heat.
2. In small sauce pan add frozen peas and boiling water and bring to the boil.
3. Pop the steaks on the hot griddle and cook to match your preference, I love rare so a 2-3 Minutes either side.
4. Peas should be cooked. Drain water and mash with a potato masher, add a knob of butter and pinch of sea salt and pepper.
5. In a bowl add yoghurt, lemon, mustard and salt and pepper. Mix well and season to taste.
6. Load up your plate with sprouts, mashed peas and sliced steak to serve. Drizzled or on one side your yoghurt/mustard dressing.