Steak with Peppercorn Sauce
with green beans, sundried tomatoes & potato wedges
Tags:
Calorie Smart
Allergens:
Milk
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 piece
Steak
200 g
Potatoes
½ sprig
Fresh rosemary
50 g
Peppercorn sauce
(Contains Milk)
150 g
Green beans
½ piece
Red onion
15 g
Sundried tomatoes
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
25 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2824 kJ
Calories675 kcal
Fat38.8 g
Saturated Fat16.1 g
Carbohydrate45.1 g
Sugar7.9 g
Dietary Fiber13.7 g
Protein34 g
Salt1.1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Sautépan with Lid
•Casserole
•Tall-Sided Pan
•Aluminum Foil
Cooking Steps
1
- Take the steak out of the fridge and allow to reach room temperature (see Tip).
- Wash the potatoes and cut them into wedges. Transfer to a deep frying pan and add the water (see pantry for amount). Boil for 12 – 15 minutes, covered, then drain and return to the pan.
- In the meantime, discard the rosemary stalk and then finely chop the leaves. Drizzle with olive oil and add the rosemary. Fry the potato wedges for 5 – 7 minutes until done. Season to taste with salt and pepper.
Tip: for the best result, take the steak out of the fridge 30 - 60 minutes before you start cooking. Remove from the packaging and pat dry with kitchen paper.
2
- Boil a shallow layer of salted water in a deep frying pan and bring to the boil.
- Discard the tips of the green beans and cut in half.
- Boil for 4 - 6 minutes until al dente, then drain and rinse under cold water.
- Chop the onion in the meantime. Cut the sundried tomatoes into smaller pieces.
3
- Heat a drizzle of olive oil in the same pan you used for the green beans and fry the onion for 2 minutes.
- Add the green beans back to the pan and fry for 3 - 5 minutes. Stir in the sundried tomatoes and season to taste with salt and pepper.
- Melt a knob of butter in a frying pan over high heat.
- When the pan is nice and hot, carefully fry the steak for 1 - 3 minutes per side (see Tip).
Tip: fry the steak for more or less time as preferred, depending on how rare you'd like it.
4
- Remove the steak from the pan and season with salt and pepper, then allow to rest under aluminium foil.
- Heat the peppercorn sauce in the same pan for 1 minute over medium-high heat, stirring regularly.
- Slice the steak against the grain and serve with the potatoes and green beans alongside.
- Top the steak with the peppercorn sauce.