Serves 2

Extra Easy – 0.5 syns per serving

Ingredients

2 x 200g Fillet Steaks

1 large onion, halved and sliced

3 cloves of garlic, crushed

1 small onion, finely chopped

2 stalks of celery, finely chopped

approx 12 mushrooms, sliced

1 cup of wild and whole wheat rice mix

500ml of vegetable stock

200ml of beef stock

2 tsp of  mustard (1 syns)

2 heaped tablespoons of Fat Free Greek Yoghurt

Salt and Black Pepper

Frylight/Pam Spray

Method

Spray a saucepan with some Frylight and Pam spray. Add the small finely chopped onion and celery  and cook for approx 5 mins until softened. Add the wild rice mix and stir. Pour in the vegetable stock, bring to the boil and then cover and simmer on a low heat for approx 50mins until all stock has been absorbed. Remove from heat and set aside still covered for approx 10 mins.

In between the rice cooking you can prepare and cook your steaks and sauce. Season both fillet steaks well with salt and pepper and cook to your preference on a grill pan or George Foreman grill.

For the garlic mushroom sauce: Spray a frying pan with some Frylight/Pam spray, add the onion and garlic and sauté for 1-2mins. Add the mushrooms and cook until golden, add a little of the beef stock if needed to stop from sticking. Add the remaining beef stock to a jug and stir in the Fat Free Greek yoghurt and mustard. Lower the heat on the mushrooms, then gradually add the stock and yoghurt mixture to the pan, stir and remove totally from heat (to prevent the yoghurt from splitting).

Serve your fillet steaks on top of the celery wild rice pilaf and top with the garlic mushroom sauce.

This is such a delicious dish, full of flavour.

Filed under: beef, below 2 syns, Extra Easy, grains, beans or pulses, rice