Peppery, Juicy Griddled Fillet Steak with Creamy Roquefort Butter accompanied by Golden Home-made Chunky Fries, Sautéed Mushrooms & Onions

  
I love steak and usually have it with pepper sauce but I fancied a bit of a change and rustled up this fancy posh dinner sure why not it is the bank holiday after all! The Roquefort has a beautiful tangyness that compliments the beef superbly. Mushrooms and onions are a natural accompaniment to steak but you could serve this with some beautiful tender stem broccoli either. This fabulous dinner can be yours for just 13 propoints (and only 3pp on filling and healthy!). Serves 2, Here’s the skinny:  
2 x 190g fillet steaks

300g peeled raw potato

Mushrooms

1 Onion

40g Roquefort Cheese 

20g Reduced Fat Butter

Fresh Thyme 

Salt and black pepper  

Preheat your oven to 200 Celsius. Take your steaks out of the fridge at least 30 minutes before you cook them to bring them to room temperature. Cut the potatoes into chip shapes and place on a plate. Microwave for three minutes. Spray well with spray oil and cook in the oven for 25 to 30 minutes until browning. Season the steaks each side with black pepper and cook on a very hot griddle pan sprayed with oil for the time according to your liking approximately 2 to 3 minutes each side for rare 4 minutes a side for medium and 5 to 6 minutes a side for well done. Place the steaks on a plate and cover with tinfoil & allow to rest for at least 10 minutes before serving. Quarter the mushrooms and fry alongside the onions in a pan sprayed with oil. Mash the Roquefort and butter together with a sprinkling of fresh thyme leaves and some black pepper until nice and smooth. Serve the chips, mushrooms and onions, and steaks topped with half of the roquefort butter per person and enjoy!  

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Succulent Fillet Steak, Black Bean & Sesame Noodle Stir Fry

  
Oh Gosh do I love the twang of Sesame Oil in stir fry it just lifts the plain every day to absolutely amazing! This is also an extremely economical use of Fillet Steak as 1 Steak generously serves 2 people & you could double the recipe & serve 4 people with just 2 Fillet Steaks now that’s good value. This is 10 propoints for a huge portion, honestly there was some left in the pot in my house it’s that generous of a portion! – yummy in my tummy! You could make this for 1 propoint on the Filling & Healthy plan if you use Wholewheat Rice to serve instead of the Noodles, Mmmm, Mmmm, Mmmmmm!!!! This serves 2 very hungry people. Here’s the skinny: 

180g Fillet Steak

140g Dried Egg Noodle

1 Heaped Tbsp Black Bean Sauce

2 Tsps Sesame Oil

¼ Tsp Chinese 5 Spice

1 Thumb Sized Piece of Fresh Ginger Peeled & Grated

½ Red Chilli Finely Diced

1 Clove Garlic Crushed

Juice of ½ a Lime

2 to 3 Tbsps Soy Sauce

½ a Red & Yellow Pepper Finely Sliced

1 Carrot Thinly Sliced with a Vegetable Peeler

A Few Florets of Broccoli Finely Sliced

5 to 6 Baby Sweet Corn Halved

2 Large Spring Onions Sliced

Fresh Coriander Leaves

  
Cook your Noodles according to packet instructions, drain, cover & set aside. Preheat a griddle pan sprayed with oil & cook the Steak according to your liking (approximately 4 minutes each side for medium rare). Place on a plate & cover with foil to rest for 5 minutes before serving. Meanwhile heat a wok you have sprayed with oil & add the Peppers, Broccoli & Baby Sweet Corn & stir fry for 4 to 5 minutes until softening & starting to colour. Add the Carrots, Chilli & Chinese 5 Spice and cook for a further minute then add the Ginger & Garlic stir frying for another minute or so. Add the cooked noodles to the pan with the Soy Sauce, Black Bean Sauce and Spring Onions. When the noodles are heated through (after a minute or two) add the Sesame Oil, Fresh Lime Juice & Coriander Leaves stir through well & serve the Noodles with half the Sliced Steak on top, per portion, garnish with some Fresh Coriander & Enjoy!  

Light & Healthy Baked Cod with a Crispy Pesto Crumb Served with a Fresh Summery Ratatouille & Lemon & Thyme Crushed New Potatoes

  
All of Summers Colourful Bounties Brought Together in one Dish! Beautifully Flavoured Cod Fillet Crispy & Warm served with Gorgeous Soft Fresh Vegetable Ratatouille & a Side of Crunchy Crispy Crushed Golden Potatoes you can’t ask for any more than that! This serves 1 person but just multiply the quantities if you’re serving more. It comes in at 9 propoints or just 1 propoint if you’re following the filling & healthy plan 💕👯  
For the Crushed Potatoes:

200g New Salad Potatoes 

Thyme

Lemon Zest

Salt & Black Pepper   

For the Pesto Crumbed Cod:

120g Fresh Skinless Cod Fillet

1 Slice Wholemeal Calorie Controlled Bread

A Handful of Basil

A Teaspoon of Green Pesto

Salt & Black Pepper 

A Small Pinch of Lemon Zest to top  

For the Ratatouille:

1 Small Red Onion Diced

1/2 an Aubergine Diced

1/2 a Courgette Diced

1 Red Pepper Diced

3 Plum Tomatoes Diced

1 Clove Garlic Crushed

Fresh Chopped Basil Leaves

1/2 Tsp Dried Thyme

1 Tbsp Red Wine Vinegar   

Boil the potatoes for approximately 12 minutes until just soft. Drain & allow to steam dry in your colander & cool down for a few minutes. Transfer them to a baking tray & season with salt, black pepper, thyme & lemon zest. Crush them slightly with a spoon until they just start to break apart & spray well with sprayoil. Place in a preheated oven for 40 minutes to an hour until lovely & brown & crispy. Meanwhile prepare the ratatouille lightly spray a saucepan over a medium heat and add the onion & cook for about 3 minutes until softening. Add in the aubergine & courgette & cook for a further 4 minutes. Add in the red pepper & allow all the vegetables to soften approximately 6 to 10 minutes add in the garlic for a minute. Add in the red wine vinegar for a further 2 minutes then season with salt, black pepper & thyme & add in your tomatoes and allow to stew down for 10 minutes for the flavours to develop. Just before serving add on the finely chopped basil leaves & stir through. Keep warm over a low heat until serving. To prepare the cod place the bread in your food processor and blitz into breadcrumbs. Add the seasoning, pesto & basil & blitz until it creates fine breadcrumbs. Spray a small ovenproof dish with oil & place the cod carefully in & press the breadcrumbs down onto the fish. Bake in the preheated oven for the last 12 to 15 minutes of cooking time depending on the thickness of your cod fillet. Serve the potatoes, ratatouille & cod topped with a small sprinkle of lemon zest & a sprig of fresh basil & Enjoy! 

 

Tender Griddled Fillet Steak with Creamy Sweet Potato Mash, Sautéed Asparagus & Balsamic & Dijon Reduction

  

I adore steak, I just absolutely love it & usually have it with homemade fries & peppercorn sauce but fancied a change. Try this creamy sweet potato mash for a different take if you’re tired of sweet potato fries and looking for something new. A lovely little easy & very quick dinner. The juicy steak & balsamic reduction is so flavoursome & asparagus & balsamic is a match made in heaven! Just 11 propoints or free on the filling & healthy plan.
180g Fillet Steak

187g Raw Sweet Potato 

2 Tsp Lightest Philadelphia 

Fresh Thyme 

Salt & Black Pepper 

Asparagus Spears

For the Balsamic & Dijon Reduction:

1/3 Cup Balsamic Vinegar 

1 Tsp Dijon Mustard 

1 Tbsp Tomato Purée 

A Few Dashes of Worcestershire Sauce 

2 Pinches of Allspice 

Salt & Black Pepper   

Take your Steak out of the fridge at least an hour before cooking & allow to come to room temperature. Meanwhile peel & chop the sweet potato. Steam the sweet potato for approximately 12 minutes until soft (alternatively place in boiling water until soft) mash the sweet potato with the lightest Philadelphia cream cheese, season with salt and pepper and sprinkle on some fresh thyme. Place a griddle pan over a high heat until hot & spray with oil. Rub black pepper into the steak, season the asparagus with salt and pepper & place the steak on the pan with the seasoned asparagus spears for approximately 2 to 3 minutes each side if you like your steak very rare like me, cook for a few minutes longer each side for medium rare (4 per side) medium (6 minutes each side). Remove the steak from the heat onto a plate, cover with tinfoil & allow to rest for at least 5 minutes (this ensures the meat relaxes & becomes tender & the juice goes back into the meat making it soft & juicy). Remove the asparagus once brown griddle marks appear & the asparagus has softened slightly & keep warm if not serving immediately. To make the balsamic & dijon reduction simmer the balsamic in a saucepan over a low to medium heat for approximately 12 to 15 minutes, stirring regularly until thickened (their will be a strong smell of vinegar at first but this burns off eventually you may need to open a window! But it’s worth it) add the remaining sauce ingredients & simmer for 5 minutes over a low heat stirring & making sure it doesn’t stick. Serve the reduction immediately over your steak with the sweet potato & asparagus spears. Enjoy!   

Delectable Chargrilled Prime-cut Bacon Fillet with Rosemary Infused Hasselback Potato, Beetroot & Apple Relish & Roasted Curly Kale

  
Bacon Cabbage & Spuds but not like you remember from Childhood! This is a gorgeous dinner I made when my blog was just under 2 weeks old. I posted it on facebook but It never made it on to the web blog just yet, here it is for you now! These Hasselback Potatoes are crunchy & tasty sprinkled with Rosemary Sprigs & Sea Salt, the Beetroot & Apple Relish compliments the Bacon Fillet so well & the Kale is a delight oven baked & crispy. I seem to have originally blogged it for one but I recall the relish makes plenty for up to 4 people so just double the other elements for 2 or 4 or however many you’re feeding. It comes in at a very reasonable 9 Propoints & 5 on the Filling & Healthy Plan. This is a little bit fancy so would be a good choice if entertaining. I really hope you enjoy!
1 Prime-cut Bacon Fillet

1 Medium Potato

2 Eating Apples (cooking are too sour for this)

1 Medium Uncooked Beetroot

Fresh Curly Kale

Spray Oil

Fresh Rosemary Sprigs

Sea Salt & Fresh Ground Black Pepper

Ground Cloves

1 Tsp Sweetener  

Slice the Potato down lengthwise without cutting the whole way through (I find if you place a wooden spoon handle each side of the potato it helps stop the knife from going the whole way through) Fan the Slices out gently with your fingers & gently place the Rosemary Leaves in between the slices, season with Salt & Pepper. Bake in a preheated oven at 200c on a baking tray for approximately 50 minutes or until browning & cooked through. Peel & chop the Apples & Beetroot (be careful fresh beetroot stains badly, I used gloves) and place in a pot of 250ml of just boiled water brought down to a simmering heat. Add the Sweetener, a pinch of ground cloves & a small dash of salt & pepper. Simmer for 30 minutes until soft & blitz with a hand blender to a purée. Place the Kale on a baking tray, spray with spray oil & season with salt & pepper. Roast for the final 8 to 10 minutes being careful to check it doesn’t overcook. Lightly fry the Bacon Fillet on a hot griddle pan sprayed with spray oil for 6 to 8 minutes a side or until thoroughly cooked through. Serve the Bacon Fillet with the Hasselback Potato, top the Bacon with the Beetroot Relish & serve your Kale alongside & Enjoy!

Juicy Irish Angus Fillet Steak with Creamy Cheesey Garlic Dauphinois Potatoes with Tenderstem Broccoli.

  I swear I must have been French or Italian in a former life! If it’s got Cream, Cheese & Carbs I’m gonna eat it. I first made Dauphinois back in the day when I was a young ‘un at school, we went on a school trip weekend away to learn French for the Leaving Cert & cooked French food to consume. Considering I was a strict Vegetarian at the time (I was Veggie for 14 whole years) It’s all I had to eat for the whole weekend, that & french bread, everything else was meat based! Anyway here I am now pairing it with my carnivore instincts & a lovely juicy fillet steak yum! This comes in at 13pp for the lot, not bad going for a creamy cheesy dish. The steak was 180g and comes in at 6 (you’ll have to point your steak according to weight) the Dauphinois serves 4 at a decadent 7pp a serving, the broccoli is of course free! This is definitely a Filling & Healthy plan meal coming in at a mere 3pp for the cream & cheese part if you’re following that plan. I hope you enjoy as much as I did!  600g Potatoes thinly sliced

200ml Cooking Cream

142ml Skimmed Milk

1 Onion Finely Diced 

A few Sprigs Fresh Thyme

1 or 2 cloves garlic crushed (depending on how garlicy you like your potatoes)

40g grated reduced fat cheddar 

Salt & Black Pepper 

4 Irish Angus Fillet Steaks

A packet of Tenderstem Broccoli  

 Take your steaks out of the fridge & allow them to come to room temperature before cooking. Parboil your sliced potatoes in a pot of boiling water for 10 minutes, drain & cool for a few minutes. Pop them into an ovenproof dish with the thyme, garlic, salt and pepper and cream & milk, gently mix with a wooden spoon being careful not to break the potatoes too much. Place in a preheated oven for 35 minutes, I usually add the cheese on top when there’s about 20 minutes cooking time left otherwise the cheese can become too brown. Season your steak with pepper (I never add salt at this stage as I find it draws out too much of the steak juices) and fry in a very hot griddle pan sprayed with sprayoil for approximately 2 minutes each side for rare or a bit longer if you like your steak well cooked. Meanwhile place your broccoli in a pot of boiling water for 4 or 5 minutes until cooked. Always rest your steak for a few minutes before serving so the juices have a chance to soak back into the steak making it extra tender, I usually place them on a plate & cover with foil to keep them warm for a few minutes. Serve it all up & season with salt and pepper as desired & enjoy!