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Steak with peppercorn sauce and roast vegetables
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Indulge in a savory steak with rich peppercorn sauce for a delicious dinner.
Ingredients:
  • 1 bunch asparagus, cut into thirds
  • 500.00 ml leftover roast vegetables (see related recipe)
  • 60g mixed salad leaves
  • 21.00 gm lemon juice
  • 56.88 gm olive oil
  • 4 x 125g beef sirloin steaks
  • 1 brown onion, finely chopped
  • 125.00 gm dry white wine
  • 255.00 gm beef stock
  • 20.00 ml green peppercorns in brine, drained
  • 11.80 gm dijon mustard
  • 125.00 ml light thickened cooking cream
Instructions:
  • Place asparagus in a heatproof bowl and cover with boiling water. Let it sit for 4 to 5 minutes until tender. Drain the asparagus and then refresh them in a bowl of iced water before draining again.
  • In a large bowl, combine the roast vegetables, salad leaves, and asparagus. Drizzle with lemon juice and 2 tablespoons of oil. Season with salt and pepper. Toss everything together until well combined.
  • Drizzle steaks with a touch of oil and generously season with salt and pepper. Sear in a hot non-stick pan for 3 to 4 minutes per side, cooking to your desired doneness. Rest the steaks on a plate, covering them with foil for 5 minutes before serving.
  • Lower the heat to medium and, in the same pan, pour in the rest of the oil. Add the onion and cook, stirring occasionally, until softened, for about 5 to 6 minutes. Pour in the wine and stock, bring to a boil, then reduce the heat to low. Simmer for approximately 5 minutes until the liquid reduces by half. Stir in the peppercorns, mustard, and cream, and continue simmering for another 4 to 5 minutes until slightly thickened. Serve the steak with the peppercorn sauce and a side salad.

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