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Peppercorn Steak

Name: Peppercorn Steak
Prep time: 10 min
Cook time: 20 min
Yield: 2
Ingredients: 2 Lean Fillet Steak; Salt; 2 tsp Olive oil; 3 tbsp Black peppercorns; 1 Onion, finely chopped; 240 ml Beef stock; 60g Reduced fat creme fraiche; Handful Chopped parsley; 200g Potatoes, mashed

This recipe serves 2 people at 1.5 Bites per serving

Preparation Time	10mins
Cooking Time	20mins
Level	Easy
Serves	2
Bites	1.5

Ingredients

2 Lean Fillet Steak

Salt

2 tsp Olive oil

3 tbsp Black peppercorns

1 Onion, finely chopped

240 ml Beef stock

60g Reduced fat creme fraiche

Handful Chopped parsley

200g Potatoes, mashed

Method

Sprinkle salt over both sides of the steaks and let them come to room temperature, about 30 minutes.

Heat the oil in a large saucepan over high heat.

When the oil begins to smoke, take the pan off the heat.

Pat the steaks dry with paper towels and place in the pan.

Return the pan to the heat and turn the heat down to medium-high.

Cook your steak to preference then remove from pan and set aside.

Once the steak is done to your liking, remove the meat to a baking sheet and sprinkle on a generous portion of crushed black peppercorns on both sides.

Cover with aluminium foil and let the steak rest while you are preparing the sauce.

Add the onions and sauté for 2 minutes.

Add the beef stock and turn the heat to high.

Heat the sauce until it begins to thicken.

Pour in the creme fraiche and stir well.

Again, heat until the sauce begins to thicken.

Turn off the heat and add the parsley and any remaining black pepper.

Pour the sauce over the steak and serve with 1/4 plate of mashed potatoes.