Sirloin Steak with Tarragon-Garlic Sour Cream Menu
Enjoy the taste of a steak restaurant at home–the secret's in the sauce. (Serves 4)
Roasted baby carrots*
Low-fat vanilla ice cream with chocolate syrup
* Combine 1 pound baby carrots, 2 teaspoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon dried tarragon on a jelly-roll pan; toss gently to coat. Bake at 450º for 15 minutes or until carrots are lightly browned, stirring once.
Cooking Light, January 2007
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