Peppercorn and brandy steak

Name: Peppercorn and brandy steak
Cook time: 15 min
Yield: 1
Cuisine: Paris, France

with leek and potato crush 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:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO MAKE THE CREAMY LEEK AND POTATO SMASH:

Heat 1 tbsp of butter in a medium pot over a medium heat and stir in sliced leeks. Cook for 5-6 mins to soften. Add the steamed potatoes, the wholegrain mustard cream and 2 tbsps of water and heat for 2-3 mins. Using a spatula or potato masher stir the mixture well to combine ingredients and break down potato. Cook for another 2-3 mins, stirring regularly to heat potato and leeks through evenly. Season with salt and pepper to taste.

2. TO COOK THE BEANS:

Bring a pot of water to the boil over a high heat. Trim the ends off the green beans and once the water is boiling add the beans. Blanch for 2-3 mins and drain.

3. TO COOK THE STEAK:

Heat 2 tbsps of cooking oil in a non-stick frying pan over a medium-high heat. Remove sirloin steak from its packaging. Pat dry with a paper towel and season with salt. Once the pan is hot add steak and cook on each side 2-3 mins for medium-rare, a little longer for more cooked. Set aside to rest. Once steak has rested for a few mins thinly slice. Allow the pan to cool for 2 mins, then pour the peppercorn and brandy sauce into the pan and return to a low heat for 30 secs. The residual heat in the pan will make the sauce bubble and thicken. Be careful not to over reduce the sauce.

TO SERVE:

Spoon leek and potato smash onto plates, spoon peppercorn and brandy sauce onto plates and drag sauce across plate with spoon. Serve green beans on the side.

Ingredients In your box: