Steak with Peppercorn Sauce, Cheesy Garlic Butter J

• 份量: Recipe (Serves 2

配料

A good balance of comfort and nutrients to make you feel full and satisfied 🥰

Protein 60g / Calorie 728

Prick 2 large baking potatoes with a fork, rub with a little salt and oil and bake at 200°C for 1 hour until the skins are crisp and the insides fluffy.

While the potatoes bake, cook 2 thinly sliced onions slowly in a non-stick pan with a splash of water for 10–15 minutes until softened, then add 1 tsp balsamic vinegar and 1 tsp honey and continue cooking for another 5 minutes until sticky and caramelised. Set onions aside (keep the pan that you cooked the onions with)

Lightly crush 2 tbsp black peppercorns in a pestle and mortar so they break but remain coarse. Using the same pan, add 1 finely chopped shallot and 2 minced garlic cloves with a splash of beef broth (I use @frejafoods ), cooking for 3 minutes until softened and picking up the flavour left from the onions, then stir in the crushed peppercorns and cook for 1 minute to release their oils. Pour in the remaining beef broth to make up 200ml and simmer for 5 minutes until reduced by half, then lower the heat and stir through 60g 0% crème fraîche and 1 tsp Dijon mustard if using, warming gently for 2–3 minutes until the sauce thickens slightly and coats the back of a spoon.

Boil tenderstem broccoli for 4 mins. Then roast in the airfryer for 6 mins at 200C. Finish with salt, squeeze of lemon and Parmesan.

Meanwhile, season 2 sirloin steaks generously with salt and black pepper, then sear in a hot pan for 2–3 minutes each side for medium-rare, or to your liking, turning once for a good crust. Add 15g garlic butter and rosemary to the pan in the final 30 seconds of cooking and spoon it over the steaks as they finish, then remove from the pan and rest for 5 minutes so the juices redistribute. Add resting juices, and the remaining pan butter to the peppercorn sauce.

Serve the steaks with the peppercorn sauce spooned over, the mozzarella and garlic butter to the jacket potatoes topped with caramelised onions, and greens on the side.