Name: Steak with Peppercorn Sauce with green beans, sundried tomatoes & potato wedges
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: 2 piece Steak; 400 g Potatoes; 1 sprig Fresh rosemary; 100 g Peppercorn sauce; 300 g Green beans; 1 piece Red onion; 30 g Sundried tomatoes; 2 tablespoon Olive oil; 1 tablespoon [Plant-based] butter; 50 milliliters Water; to taste Salt and pepper

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Recipes

Steak with Peppercorn Sauce

with green beans, sundried tomatoes & potato wedges

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Tags:

Calorie Smart

Allergens:

Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Steak

200 g

Potatoes

½ sprig

Fresh rosemary

50 g

Peppercorn sauce

150 g

Green beans

½ piece

Red onion

15 g

Sundried tomatoes

Not included in your delivery

1 tablespoon

Olive oil

½ tablespoon

[Plant-based] butter

25 milliliters

Water

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2427 kJ

Calories580 kcal

Fat26.8 g

Saturated Fat10.6 g

Carbohydrate45.1 g

Sugar7.9 g

Dietary Fiber13.7 g

Protein37.6 g

Salt1 g

Potassium706 mg

Calcium128.6 mg

Iron1.9 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Sautépan with Lid

•Casserole

•Tall-Sided Pan

•Aluminum Foil

Cooking Steps

Take the steak out of the fridge and allow to reach room temperature (see Tip).
Wash the potatoes and cut them into wedges. Transfer to a deep frying pan and add the water (see pantry for amount). Boil for 12 – 15 minutes, covered, then drain and return to the pan.
In the meantime, discard the rosemary stalk and then finely chop the leaves. Drizzle with olive oil and add the rosemary. Fry the potato wedges for 5 – 7 minutes until done. Season to taste with salt and pepper.

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.

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.
Chop the onion in the meantime. Cut the sundried tomatoes into smaller pieces.

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 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.