Pepper steak with roasted vegetables
3
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Make simple steak and roast vegies with the addition of a quick and easy creamy peppercorn sauce.
Ingredients
Pumpkin
250 g, peeled, cut into 3cm pieces
Baby potatoes
450 g, halved
Red onion
1 medium, cut into thin wedges
Carrot(s)
2 small, cut into 3cm pieces
Red capsicum
1 medium, cut into 3cm pieces
Beef fillet (tenderloin), raw
500 g, (4x125g)
Pepper
½ tsp
Extra light sour cream
½ cup(s), (120g)
Pepper
2 tbs, (green peppercorn), lightly crushed
Cornflour
1 tsp
Fresh chives
2 tbs, finely chopped
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Place pumpkin, potatoes, onion, carrot and capsicum in large baking dish. Spray with oil and toss to coat. Roast for 35–40 minutes or until golden and tender.
2
Meanwhile, spray a large non-stick frying pan with oil and heat over medium-high heat. Sprinkle beef with cracked pepper. Cook for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest beef for 5 minutes before slicing thickly.
3
Add sour cream and green peppercorns to pan. Stir until sauce is hot. Blend cornflour with 2 teaspoons water in a small bowl to make a smooth paste. Stir cornflour mixture into sauce. Cook, stirring, until sauce boils and thickens. Stir in chives.
4
Arrange steak on serving plates and drizzle with pepper sauce. Serve with roasted vegetables.
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