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Photo of Beef with peppercorn sauce by WW

Beef with peppercorn sauce

Total Time
1 hr
15 min
45 min
Beef up your recipe repertoire with this healthy twist on a pub grub classic that still packs all the creamy, fiery satisfaction of the original


Sebago potato

500 g, scrubbed, cut into 2cm pieces


400 g, peeled, cut into 2cm pieces

Beef sirloin steak, raw

540 g, (4 x 150g steaks), fat trimmed

Reduced fat oil spread

1 tbs

Brown onion

1 small, finely chopped


1 clove(s), crushed


55 g, (1 x 55g can), (green peppercorns), drained

Sweet-style white wine

¼ cup(s), (60ml)

Beef stock

1 cup(s), (250ml)

Dijon mustard

2 tsp

Light cream

1 tbs


175 g, cut into 5cm lengths

Oil spray

3 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, boil, steam or microwave broccolini until just tender. Drain. Spoon peppercorn sauce over steaks and serve with roast potato and pumpkin and broccolini.