Pan-Seared Steaks with Creamed Spinach, Green Peppercorn Sauce & Roasted Baby Potatoes
  • Prep time: 35 minutes
  • Calories: 680
This recipe is a delicious and easy to prepare interpretation of the French dish “steak au poivre”. Here you will use green peppercorns, which are the early berries hand picked from the vine and kept in a brine to keep them from maturing. The flavour of the peppercorns is mild and together with a delicious wholegrain mustard forms a delicious pan sauce that defines this classic French dish. Don't forget to share your #youplateit moment on Facebook & Instagram.
Ingredients
  • 300 Grams of Rump Steak (Thick Cut)
  • 450 Grams of Gourmet Potatoes
  • 1 200 Gram Pack of Baby Spinach
  • 2 Garlic Clove
  • 1 30 Gram Pack of Concentrated Beef Stock
  • 2 Tablespoons of Green Peppercorns in Brine
  • 2 Tablespoons of Whipping Cream
  • 1 Tablespoons of Whole Grain Mustard
  • 1 Tablespoons of Butter (pantry)
Recipe

Prepare Ingredients:

Preheat the oven to 200°C. Wash the fresh produce. Remove the steak from the refrigerator to bring to room temperature. Cut the potatoes into 0.8 cm-thick rounds. Peel and mince the garlic.

Roast Potatoes:

Place the potatoes on a lined baking tray. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 25-30 minutes, or until browned and tender. Remove from the oven and set aside.

Cook & Drain Spinach:

While the potatoes roast, in a large high-sided non-stick pan, heat olive oil on medium-high until hot. Add the spinach. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. When the spinach is cool enough to handle, finely chop on a clean work surface. Transfer to a bowl and set aside. Wipe out the pan.

Cook Steaks:

Pat dry steak with paper towel; season with salt and pepper on both sides. In the same pan used to cook the spinach, heat olive oil on medium-high until hot. Add the seasoned steak. Cook 3 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a plate and let rest, leaving any bits in the pan.

Make Sauce:

While the steak rest, heat the same pan on medium-high until hot. Add ¼ cup of water and stir in the beef stock, peppercorns, mustard, half the butter and half the cream. Cook, stirring frequently, 2 to 3 minutes, or until slightly reduced in volume. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

You Plate It:

In the same pan, heat olive oil on medium-high until hot. Add the garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the chopped spinach and remaining cream. Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened. Add the remaining butter. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Remove from heat then divide the steaks, roasted potatoes and creamed spinach between plates. Top with the sauce. Enjoy!