awesome! i love tarragon and this would be good on veggies too. i use a little less dijon and a little more tarragon! served with grilled ny strips.
Sirloin Steak with Tarragon-Garlic Sour Cream
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Amount per serving
- Calories: 307
- Calories from fat: 32%
- Fat: 11g
- Saturated fat: 4.8g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 0.4g
- Protein: 26.4g
- Carbohydrate: 22.9g
- Fiber: 3.7g
- Cholesterol: 53mg
- Iron: 2.1mg
- Sodium: 732mg
- Calcium: 44mg
- 1/3 cup sour cream
- 1/4 cup low-fat mayonnaise
- 2 tablespoons whole-grain Dijon mustard
- 1 teaspoon dried tarragon
- 1 teaspoon bottled minced garlic
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- Cooking spray
- 1 (1-pound) boneless sirloin steak, trimmed
- 1 (20-ounce) package refrigerated red potato wedges (such as Simply Potatoes)
- Combine first 5 ingredients in a small bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Set aside.
- Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Sprinkle both sides of steak with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper; add steak to pan. Cook 5 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut into 1/4-inch-thick slices. Keep warm.
- Wipe pan with a paper towel; return to heat. Recoat pan with cooking spray. Add the potatoes; sauté 15 minutes or until browned and thoroughly heated, stirring occasionally. Serve with steak and sauce.
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