HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Steak & Creamy Peppercorn Sauce
Seared Steak & Creamy Peppercorn Sauce

Seared Steak & Creamy Peppercorn Sauce

with Potato Mash & Baby Broccoli

Pub Bistro
Read more

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.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bag


1 bag

baby broccoli

½ sachet

black peppercorns

1 packet

premium fillet steak

½ bottle



½ sachet

beef-style stock powder

2 clove


Not included in your delivery


olive oil

40 g



2 tbs


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3455 kJ
Fat53.6 g
of which saturates30.1 g
Carbohydrate38.6 g
of which sugars15.8 g
Protein47.7 g
Sodium597 mg
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

• Boil the kettle. Half-fill a large saucepan with boiling water. • Peel potato and cut into large chunks. Roughly chop herbs. • 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.


• Return the frying pan to high heat with a drizzle of olive oil. Slice each premium fillet steak in half to get 1 steak per person. • When oil is hot, cook steak for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest for 5 minutes. • 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 steak, herby mash and baby broccoli between plates. • Pour over creamy peppercorn sauce to serve. Enjoy!