Pepper steak with roasted vegetables
250 g, peeled, cut into 3cm pieces
450 g, halved
1 medium, cut into thin wedges
2 small, cut into 3cm pieces
1 medium, cut into 3cm pieces
lean beef fillet
500 g, (4x125g)
extra light sour cream
½ cup(s), (120g)
2 tbs, (green peppercorn), lightly crushed
2 tbs, finely chopped
- 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.
- 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.
- 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.
- Arrange steak on serving plates and drizzle with pepper sauce. Serve with roasted vegetables.