Peppercorn Steak & Creamy Mushroom Sauce
with Parmesan Parsley Mash & Lemon Green Beans
Tender perfection, roasted and flavourful, that’s how people will describe this dinner once they’re done licking the plates. Peppered beef steak is only the beginning with its warming magic, paired with a mushroom sauce and a fluffy cheesy parsley mash for a shot of flavour. Tonight’s dinner will have the aftertaste of satisfaction.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
300 g
Beef Rump
1 packet
Button Mushrooms
1 packet
Green beans
1 packet
Parsley
1 packet
Cream
(Contains: Milk; )
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Lemon
Nutrition Values
Cooking Steps
• See ‘Top Steak Tips’ (bottom left)! • Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Roughly chop parsley. Peel potato and cut into large chunks. Cook in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return to pan. Add the butter, milk and grated Parmesan cheese to the potato. Mash until smooth. • Add parsley and stir to combine. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While the potatoes are cooking, thinly slice button mushrooms. Trim green beans. Zest lemon and slice into wedges. • SPICY! Peppercorns can be spicy, use less if you’re sensitive to heat! Place the pepper in a shallow dish. Dip each side of the beefrump in the pepper, pressing to coat. Season with salt.
Little cooks: Under adult supervision, older kids can help grate the zest.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and cook until tender, 4-5 minutes. • Add lemon zest and a squeeze of lemon juice and season. Transfer to a plate and cover to keep warm.
• Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef, for 2 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 5-6 minutes. • Add cream (see ingredients) and chicken-style stock powder and cook, until slightly reduced, 1-2 minutes.
• Slice peppercorn beef steak. • Divide steak, Parmesan parsley mash and lemon green beans between plates. • Pour creamy mushroom sauce over steak. Serve with any remaining lemon wedges. Enjoy!
