Seared Steak & Creamy Peppercorn Sauce
with Potato Mash & Baby Broccoli- Milk
Nothing can beat the juiciness of a good steak, cooked just the way you like. We think we can make it even better by adding a zap of taste with a peppercorn sauce combined with cream and a buttered mash potato, because you really can’t have steak without a bit of mash on the side. *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
1 bag
herbs
1 bag
baby broccoli
½ sachet
black peppercorns
1 packet
Premium Fillet Steak
½ bottle
cream
(Contains: Milk; )
½ sachet
beef-style stock powder
2 clove
garlic
Not included in your delivery
1
olive oil
40 g
butter
(Contains: Milk; )
2 tbs
milk
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Peel potato and cut into large chunks. Roughly chop herbs. • Half-fill a large saucepan with boiling water. • Cook potato in the boiling water over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan. • Add the butter, milk and herbs to potato, then season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, trim baby broccoli and slice in half lengthways. Finely chop garlic. • Lightly crush black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook baby broccoli with a dash of water, tossing, until just tender, 4-5 minutes. • Add 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
• Place your hand flat on top of beef eye fillet and slice through horizontally to make two thin steaks. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook beef until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate and set aside to rest. • Meanwhile, return the pan to medium heat with a drizzle of olive oil. Cook crushed peppercorns and remaining garlic until fragrant, 30 seconds. • Add a dash of water and scrape up any bits stuck to the bottom of pan. • Add cream (see ingredients) and beef-style stock powder (see ingredients) and cook until thickened, 1-2 minutes. Stir through any steak resting juices.
• Slice seared steak. • Divide herby mash, baby broccoli and steak between plates. • Pour over creamy peppercorn sauce to serve. Enjoy!
