Steak with Creamy Pepper Sauce, Potato Mash & Greens
  • Prep time: 25 minutes
  • Calories: 666
This recipe has all the essential elements for a “traditional” Australian dinner – meat and three vegetables 🙂 In this recipe, however, you will use these ingredients and combine with a tasty and creamy sauce. Dijon mustard, together with beef stock and pepper are an incredible combination of flavours that perfectly match the mash and the steak. Enjoy!
  • 350 Grams of Scotch Fillet Steak (Thick-Cut)
  • 2 Teaspoons of Dijon & Stock
  • 80 Grams of Thickened Cream
  • 1 Bunch of Broccolini
  • 200 Grams of Green Beans
  • 2 Dutch Cream Potatoes
  • 1 Tablespoons of Butter (pantry)

Marinate Steak:

Drizzle steak with olive oil. Peel potato and cut into 1 cm dice.

Cook Beans and Broccolini:

Heat a large pot of salted water to boiling on high. Trim the ends off the green beans. Add the green beans to the pot of boiling water. After 1 minute, add broccolini. Boil for 2 minutes more. Remove greens from pot using tongs. Set aside greens, cover to keep warm. Return pot to stove stop.

Prepare Potato Mash:

Bring pot back up to a boil, then add potato. Cook until tender, about 10 minutes. Drain hot water. Add butter and mash together using a potato masher. Taste and season as required. Cover with lid to keep warm.

Cook Steak:

In the meantime, heat oil in a large non-stick pan over high heat. Add steak. Cook for about 4 to 6 minutes on each side for medium, or until done to your liking. Turn off heat and remove steak from pan to a reserved plate. Rest steak, loosely covering with foil. (TIP: we supply our meat as a thick-cut piece, as we think it cooks much better as a bigger piece. You can always cut into thinner steaks if preferred, but bear in mind you will have to keep a closer eye on it to reach your desired doneness).

Prepare Sauce:

Return pan to stovetop. With the heat still off, add dijon & stock, 3-4 tablespoon water, cream, ½ teaspoon cracked pepper; then stir to combine. Increase heat to a simmer for 2 minutes, or until slightly thickened. Remove from the heat, stir in the juices that have collected on the plate from the rested steaks. Adjust seasoning to taste.

You Plate It:

Slice steak and serve with sauce, mash potatoes and greens. Enjoy!