Steak Diane

(SERVES 4)

• 4 tenderised top-rump steaks, about 150 g/5 oz each
• 10 ml/2 tsp lemon juice
• 25 g/1 oz/2 tbsp low-fat spread
• 1 small onion, grated
• 15 ml/1 tbsp chopped parsley
• 30 ml/2 tbsp Worcestershire sauce
• 4 tomatoes
• 4 tiny parsley sprigs

To Serve:

• Fluffy Mashed Potatoes
• Runner beans

Rub the steaks with the lemon juice. Melt the low-fat spread in a large frying pan (skillet) and fry (sauté) the steaks for 2-3 minutes on each side until cooked through. Remove from the pan and place on warmed serving plates. Keep warm. Add the remaining ingredients except the tomatoes and parsley sprigs to the pan and cook, stirring, for 1 minute. Pour over the steaks. With stalk sides down, cut the tomatoes almost in quarters but not right through the base. Open out gently to form `lilies`. Put a tiny sprig of parsley in the centre of each and use to garnish the steaks. Serve with Fluffy Mashed Potatoes and runner beans.