Steak with black peppercorn sauce recipe

  • 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.

  • 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
  • Energy 1960kj 470kcal 24%
  • Fat 21g 30%
  • Saturates 7g 37%
  • Sugars 6g 7%
  • Salt 1g 17%

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


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