Beef with peppercorn sauce & sauté potatoes

Name: Beef with peppercorn sauce & sauté potatoes
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 2
Cuisine: Global
Ingredients: 3 mediums potatoes, diced; 2 Tbsps olive oil; 1 garlic clove, crushed; 9 servings few rosemary needles, chopped; 2 thin sirloin or ribeye steaks; 2 Tbsps red wine vinegar; 200 milliliters beef stock; 3 Tbsps extra-thick double cream; 1 serving green beans, to serve

Beef with peppercorn sauce & sauté potatoes is a gluten free recipe with 2 servings. One portion of this dish contains around 57g of protein, 55g of fat, and a total of 885 calories. This recipe covers 46% of your daily requirements of vitamins and minerals. Head to the store and pick up extra-thick double cream, wine vinegar, few rosemary needles, and a few other things to make it today. It works best as a main course, and is done in around 50 minutes.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Toss the potatoes with half the oil, the garlic, rosemary and some seasoning. Arrange in a single layer on a baking tray and cook for 45 mins, turning halfway through, until golden and crisp.

Ingredients you will need

Seasoning

Potato

Rosemary

Garlic

Cooking Oil

Equipment you will use

Baking Pan

About 10 mins before the potatoes are done, heat the remaining oil in a large pan on a high heat. Season the steak with salt and lots of black pepper and cook for 2-3 mins each side.

Ingredients you will need

Black Pepper

Potato

Steak

Salt

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a plate and cover with foil to rest while you make the sauce.

Ingredients you will need

Sauce

Equipment you will use

Aluminum Foil

Tip in the vinegar and bubble for a few seconds, then pour in the stock. Reduce by half, then add the cream, some salt if needed, and lots of black pepper. Cook for 1-2 mins until thick and creamy.

Ingredients you will need

Black Pepper

Vinegar