Steak with black peppercorn sauce recipe

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  • Serves 2
  • 2 mins to prepare and 15 mins to cook
  • 470 calories / serving
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Steak with peppercorn sauce HERO

Cook the potatoes in salted boiling water for 12 mins, or until softened. Drain well.

Add half of the oil to a nonstick wok and place over a medium-high heat. Toss in the garlic, spinach and beans, and stir-fry for 4 mins or until the spinach has wilted and the beans are piping-hot.

At the same time, heat the remaining oil in a heavy-based nonstick frying pan over a medium-high heat. Add the spring onions, peppercorns, mustard and vinegar, and heat for 2 minutes.

Add the steak to the peppercorn mix and cook for 2 minutes on each side for rare, 3 minutes for medium, and 5 minutes for well done. Remove from the heat and stir in the fromage frais and lemon juice.

Serve the steak with the potatoes and some sauteed vegetables.

*Inspired by Kelly N. featured in the Realfood Cookbook 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.


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  • Ingredients

  • 175g (6oz) new potatoes, halved
  • 1tbsp olive oil
  • 1 garlic clove, crushed
  • 150g (5oz) spinach
  • 75g (3oz) broad beans or soy beans
  • 2 spring onions, chopped
  • 1tsbp black peppercorns
  • 1tbsp Dijon mustard
  • 2tbsp red wine vinegar
  • 2 x 150g (5oz) sirloin steaks
  • 100g (4oz) fromage frais
  • juice of 1 lemon
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  • Energy 1959kj 470kcal 24%
  • Fat 21.1g 30%
  • Saturates 7.3g 37%
  • Sugars 6.2g 7%
  • Salt 1g 17%

of the reference intake
Carbohydrate 21.9g Protein 48.1g Fibre 6.5g

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