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Green peppercorn beef

Name: Green peppercorn beef
Cook time: 15 min
Yield: 1
Cuisine: Paris, France

with cabbage and potato smash and green beans

Ready in around 15 mins

RECIPE FACT:

Green peppercorns are from the same plant as black peppercorns. They are picked before becoming fully ripe.

Nutritional Info:

Energy: 2405kj (575Kcal)
Protein: 45g
Carbohydrate: 35g
Fat: 27g
Contains: Milk, Sulphites

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO MAKE THE CREAMY CABBAGE AND POTATO SMASH:

Heat a knob of butter in a medium pot over a medium heat and stir in the sliced green cabbage. Cook for 5-6 mins to soften. Add the steamed potatoes, mustard cream with 1 Tbsp of water, cover and heat for 2-3 mins. Using a potato masher, roughly mash and mix to combine ingredients - you may need to add extra water to bring together. Turn the heat to low and cook for another 2-3 mins. Season with salt and pepper, remove from the heat and cover to keep warm.
2. TO COOK THE BEANS:

Place boiling water from the kettle into a pot with some salt and bring up to the boil over a high heat. Trim the ends off the green beans and once the water is boiling add the beans to the pot. Cook for 2-3 mins then drain well into a colander and drizzle with oil.
3. TO COOK THE STEAK:

Remove the beef sirloin steak from its packaging. Pat dry with a paper towel and season with salt. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the steak and cook for 2-3 mins on each side for medium-rare - a little longer for well done. Remove from the pan, cover to keep warm and rest for 2-3 mins before slicing across the grain.
4. TO HEAT THE GREEN PEPPERCORN SAUCE:

Place the pan back over a low heat and pour in the green peppercorn sauce. Heat for 30-60 secs until just starting to thicken.
TO SERVE:

Spoon the potato smash onto a plate. Top with green beans, sliced sirloin steak and pour over the green peppercorn sauce.