Green peppercorn beef
Ready in around 15 mins
- Energy: 2,240kJ (535kcal)
- Protein: 51g
- Carbohydate: 22g
- Sugars: 5g
- Fat, total:24g
- Saturated:13g
- Sodium:1,372mg
- Contains:Milk, Soy, Sulphites
1. TO MAKE THE CHAMP MASH:
Finely slice the spring onion on the diagonal. Heat 25g of butter in a medium pot over a medium heat, add the spring onion and cook for 1-2 mins to soften. Add the steamed potatoes, mustard cream and 2 Tbsp of water, cover and heat for 2-3 mins. Using a potato masher, roughly mash and mix to combine the 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 SWEET STEM BROCCOLI:
Place boiling water from the kettle into a pot, season with salt and bring up to the boil over a high heat. Trim the woody ends off the sweet stem broccoli and once the water is boiling, add to the pot. Cook for 2-3 mins then drain well into a colander, drizzle with oil and season with salt and pepper.
3. TO COOK THE STEAK:
Remove the beef sirloin steaks from their 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 steaks 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 against 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 champ mash onto plates. Top with the sweet stem broccoli and sliced sirloin steaks then pour over the green peppercorn sauce.
- 1 pack of beef sirloin steaks
- 1 pot of green peppercorn sauce
- 1 pot of mustard cream
- 1 spring onion
- 1 pack of steamed potatoes
- 1 pack of sweet stem broccoli
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