Steak with Peppercorn Sauce
with green beans, sundried tomatoes & potatoes
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
50 g
Peppercorn sauce
(Contains Milk)
200 g
Potato rounds
150 g
Green beans
½ piece
Onion
15 g
Sundried tomatoes
½ sprig
Fresh rosemary
1 piece
Marinated steak
(Contains Celery May be present Egg, Gluten, Milk, Mustard, Sesame, Soy)
Not included in your delivery
½ tablespoon
Olive oil
1 tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Take the steak out of the fridge and allow to reach room temperature (see Tip).
- Boil a shallow layer of salted water in a deep frying pan and bring to the boil.
- Discard the tips of the green beans and cut in half.
- Boil for 4 - 6 minutes until al dente, then drain and rinse under cold water.
Tip: for the best result, take the steak out of the fridge 30 - 60 minutes before you start cooking. Remove from the packaging and pat dry with kitchen paper.
- Chop the onion in the meantime.
- Cut the sundried tomatoes into smaller pieces. Discard the rosemary stalk and then finely chop the leaves.
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the potatoes with the rosemary for 7 - 10 minutes until crispy (see Tip). Season to taste with salt and pepper.
Tip: use an extra pan as necessary if you're cooking for more than two people.
- Heat a drizzle of olive oil in the same pan you used for the green beans and fry the onion for 2 minutes.
- Add the green beans back to the pan and fry for 3 - 5 minutes. Stir in the sundried tomatoes and season to taste with salt and pepper.
- Melt a generous knob of butter in a frying pan over high heat.
- When the pan is nice and hot, carefully fry the steak for 1 - 3 minutes per side (see Tip).
Tip: fry the steak for more or less time as preferred, depending on how rare you'd like it.
- Remove the steak from the pan and season with salt and pepper, then allow to rest under aluminium foil.
- Heat the peppercorn sauce in the same pan for 1 minute over medium-high heat, stirring regularly.
- Slice the steak against the grain and serve with the potatoes and green beans alongside.
- Top the steak with the peppercorn sauce.