Steak with creamy peppercorn sauce
1000 g, (1kg), cut into florets
1 small, finely chopped
1 clove(s), finely chopped
2 tsp, green, drained
Reduced-fat evaporated milk
1 cup(s), (250ml)
Lean beef sirloin steak
544 g, (Buy 4x170g steaks), fat trimmed
Fresh flat-leaf parsley
- Cook cauliflower in a medium saucepan of boiling water for 15 minutes or until tender. Drain well. Return to pan. Mash well. Season with salt and pepper.
- Meanwhile, heat 1 teaspoon of oil in a small saucepan over medium heat. Cook onion and garlic, stirring for 2-3 minutes. Gradually add peppercorns. Stirring for 30 seconds. Stir milk into cornflour until smooth. Add milk mixture to pan. Simmer, stirring for 3-4 minutes or until sauce thickens slightly. Season with salt.
- Heat remaining oil in a frying pan over medium-high heat. Season steaks with salt and pepper. Cook for 2 minutes each side or until cooked to your liking. Rest for 2 minutes.
- Drizzle steaks with sauce and serve with mash. Sprinkle with parsley.