Steak with Creamy Pepper Sauce, Potato Mash & Greens
- Prep time: 25 minutes
- Calories: 666
- 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!