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Nutrition details - Grilled Steak with Diane Sauce

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...I write to congratulate the TLC team for the excellence of the food you produce and both my wife and I especially appreciate the meat. The quality, taste and other excellent factors make your meals as good, or better, than any food we have ever tasted... more

Rocky McEwin AM, Kingsford
Grilled Steak with Diane Sauce

Grilled Steak with Diane Sauce

Moist, tender beef steak topped with tasty Diane sauce with potato wedges, green beans, carrots and peas.

A tasty meal which is heart-friendly and gluten free!


Potato Wedges (25%) (Potato, Paprika, Salt, Pepper), Beef (22%), Diane Sauce (15%) (Water, Cream, Bechamel Sauce [Water, Milk Powder (Whole Milk), Clarified Butter (Milk), Cream (Milk), Tapioca, Salt, Modified Corn Starch (1420), Xanthan Gum (415)], Garlic, Worcestershire Sauce [citric acid (330)], Tomato Paste (citric acid (330)), Sugar, Tapioca, Modified Corn Starch (1422), Lo Salt, Canola Oil, Soy Powder [contains Soy, Acidity Regulator (270)], Vegetable Protein Extract (contains Soy), Beef Stock Blend (contains Soy, Flavour Enhancer (627, 631), Xanthan Gum (415)), Carrots, Beans, Peas, Parsley. CONTAINS MILK, SOY. MAY CONTAIN PEANUT, ALMOND, BRAZIL NUT, CASHEW, HAZELNUT, MACADAMIA, PECAN, PINE NUT, PISTACHIO, WALNUT. WE ADVISE CAUTION WHEN CONSUMING AS MAY CONTAIN BONES/ BONE FRAGMENTS.

Nutritional Details

Regular Size 400g Per Serve
Nutritional Details Average Quantity
per Serving
Average Quantity
per 100g
Energy: 1648kj 412kJ
(395Cal) (99Cal)
Protein: 32g 8g
--Gluten: Nil Detected Nil Detected
Fat, Total: 12g 3g
--Saturated: 5.6g 1.4g
Carbohydrates: 34g 8.5g
--Sugars: 10.4g 2.6g
Dietary Fibre: 10g 2.5g
Sodium: 424mg 106mg
Potassium: 1016mg 254mg
Phosphorus: 404mg (40% RDI) 101mg

Nutrition analysis is prepared using our FOODWORKS© software system. Dinners carrying the Heart Friendly Tick have undergone laboratory testing and results for Saturated Fat, Trans Fat, Sodium, Energy, Protein and Fibre or Vegetable content are guaranteed to comply with the criteria. Clients and Health Professionals should use all other calculations as a guide only when recommending or choosing suitable dinners.

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