Sirloin Steaks with Mustard Sauce and Horseradish Mashed Potatoes



4 large potatoes (Idaho or russet)
1 cup low-sodium chicken broth
1 tablespoon olive oil
1/2 cup non-fat sour cream
2 tablespoons horseradish , or to taste
1/2 cup non-fat sour cream
2 tablespoons finely chopped shallots
1 clove garlic , minced
1/4 cup red wine
1/2 cup low-sodium beef broth
1 tablespoon Dijon mustard

Cooking Instructions

For the potatoes:
1. Peel the potatoes and cut them in half. Place them in a pot and cover with cold water. Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes (depending on the size of the potatoes). Drain.

2. Bring the chicken broth to a boil, and turn down to a simmer.

3. Mash the potatoes with a potato masher or fork, or use a food mill. Stir in the sour cream. Slowly add the stock until the desired consistency is reached. Add the horseradish, salt and pepper to taste. Keep warm while you cook the steaks.

For the sirloin steaks:
1. Heat the olive oil over high heat in a skillet large enough to accomodate all of the steaks in a single layer. Season the steaks with salt and pepper and sear them in the hot skillet on both sides to the desired doneness, about 2 to 3 minutes per side for medium rare. Remove the skillet from the heat, transfer the steaks to a plate and keep warm while you make the sauce.

2. Add the shallots and garlic to the pan, return the pan to medium heat and cook for 15 seconds. Add the red wine and stir to remove any caramelized bits that are stuck to the pan. Add the beef broth and simmer until it has reduced by half, about 2 minutes.

3. Whisk in the Dijon mustard and sour cream. Spoon the sauce over the steaks and serve with mashed potatoes.

Serving Size: 1 steak with potatoes

Nutrition Information

Number of Servings: 4
38 g
Total Carbohydrate
84 g
Dietary Fiber
7 g
Soluble Fiber
2 g
Insoluble Fiber
5 g
11 g
Total Fat
10 g
Saturated Fat
4 g
Monounsaturated Fat
3 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
62 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
26 %
Percent Calories from Carbohydrate
60 %
Percent Calories from Fat
15 %
Vitamin A
80 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
6 mg
Vitamin B6
1 mg
Vitamin B12
0 mcg
0 mcg
Vitamin C
90 mg
Vitamin D
0 IU
55 mcg
Vitamin E
1 IU
Vitamin K
3 mcg
Pantothenic Acid
2 mg
170 mg
4 mg
212 mg
2456 mg
480 mg
2 mg