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Photo of Pepper steak with roasted vegetables by WW

Pepper steak with roasted vegetables

10
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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