Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 200°C/180°C fan. Wash the potatoes. Peel and chop the potatoes into bite-size pieces. Add them to a pan of boiled water with a generous pinch of salt. Cook the potatoes over a medium heat for 5 min. Drain (reserve the pot). Meanwhile, trim the broccolini. Peel and mince the garlic.
2 Roast potatoes
Place the potatoes onto a baking tray and generously drizzle with oil. Add the driedthyme and a pinch of salt. Toss. Roast for 25 min.
3 Fry steak
Pat the steaks dry with kitchen paper. Coat with oil and season with salt. Heat a pan over a high-heat. Once hot, add the steaks and fry for 2-4 min on each side or until cooked to your liking. If the steaks are very thick, you can finish cooking them in the oven for 4-6 min. Transfer the steaks to a plate and leave them to rest for 10 min. Reserve the pan.
4 Boil Tenderstem broccoli
Meanwhile, return the potato pot to a high heat and fill with approx. 5 cm depth of water and a pinch of salt. Once boiling, add the Tenderstembroccoli and cover with a lid. Cook for 5 min or until tender-crisp.
5 Peppercorn sauce
Return the steak pan to a medium heat with a drizzle of oil. Add the garlic, green peppercorns and onionpowder. Cook for 1 min. Add the beefstock, Worcestershire and cooking cream. Season with salt and cook for 5-7 min or until thickened.
Divide the roasted potatoes and broccolini among plates. Place the steak beside the vegetables and spoon over the sauce.