This is a simple but impressive dish. Serve wth dry red wine, such as Merlot. For dessert, serve with raspberry sorbet and good-quality dark chocolate.
Ingredients
2/3 cup Greek fat-free yogurt
1 Tbs. cornstarch
1 tsp. cayenne pepper
1/4 cup honey mustard
Ground pepper, to taste
2 Tbs. safflower oil, more if needed
1/2 cup slivered almonds
1 lb. beef tenderloin or other lean steak, cut into 1/2-inch cubes
3 cups small cauliflower florets
3/4 cup beef broth
1/2 cup dry red wine
2 cups snow peas
2 cups cooked brown rice
Instructions
- Whisk together yogurt, cornstarch, cayenne, honey mustard, and pepper in a small bowl. Set aside.
- Heat oil in a large stainless steel pan over medium-low heat. Add almonds and cook until slightly browned, approximately 2 minutes. Set almonds aside.
- Increase heat to medium/medium-high, adding more oil if needed. Add meat and sauté for 3 minutes, or until browned; remove from pan and set aside.
- Add cauliflower, broth, and wine. Cover, reduce heat to medium-low, and simmer 3 minutes.
- Return meat to pan and stir in yogurt mixture.
- Add snow peas and bring to a boil. Cook 2 minutes, stirring gently.
- Serve over rice and sprinkle with cooked almonds.
