Steak with green peppercorn sauce and garlic mash
450 g, (buy 500g) chopped
1 clove(s), crushed
⅓ cup(s), (80ml)
Lean beef fillet
400 g, (buy 4 x 125g fillets) fat trimmed
½ medium, finely chopped
1 tbs, green variety, canned, drained
Extra light cooking cream
½ cup(s), (125ml)
- Boil, steam or microwave potatoes until tender. Drain. Stir in garlic and set aside for 1 minute. Mash in a bowl with milk until smooth. Season with salt and pepper. Cover to keep warm.
- Meanwhile, heat half the oil in a large non-stick frying pan over high heat. Cook beef for 2–3 minutes each side or until cooked to your liking. Transfer to a plate. Cover beef with foil and set aside to rest for 10 minutes.
- Heat remaining oil in same pan over medium heat. Cook onion, stirring, for 3–4 minutes or until softened. Add peppercorns, Worcestershire and cream and bring to the boil. Add any resting juices from beef and boil for 1–2 minutes or until sauce slightly thickens. Drizzle beef with sauce and serve with mashed potato.