Beef with peppercorn sauce
500 g, scrubbed, cut into 2cm pieces
400 g, peeled, cut into 2cm pieces
lean beef sirloin steak
540 g, (4 x 150g steaks), fat trimmed
reduced fat oil spread
1 small, finely chopped
1 clove(s), crushed
55 g, (1 x 55g can), (green peppercorns), drained
sweet white wine
¼ cup(s), (60ml)
1 cup(s), (250ml)
light thickened cream
175 g, cut into 5cm lengths
3 x 3 second spray(s)
- Preheat oven to 220°C or 200°C fan-forced. Lightly spray a baking tray with oil. Place potatoes and pumpkin on prepared tray and lightly spray with oil. Bake for 45 minutes or until tender and golden.
- Meanwhile, lightly spray a large non-stick frying pan with oil and heat over high heat. Cook steaks for 3–4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover steaks with foil and rest for 5 minutes before serving.
- Heat spread in same pan over medium heat. Add onion and cook, stirring, for 3–5 minutes or until softened. Add garlic and peppercorns and cook, stirring, for 30 seconds. Add wine and cook for 1 minute. Add stock and mustard and bring to the boil. Reduce heat to low and simmer for 3–4 minutes or until slightly thickened. Add cream and cook for 1 minute.
- Meanwhile, boil, steam or microwave broccolini until just tender. Drain. Spoon peppercorn sauce over steaks and serve with roast potato and pumpkin and broccolini.