Creamy Peppered Steak with Smashed Potatoes & Broccoli
Serves: 2
Preparation time: 15 – 20 minutes
Cooking time: 15 – 25 minutes
Ingredients:
- 2 sirloin steaks
- 1 Tbsp olive oil
- Tbsp butter
- 2 tsp coarse black pepper
- ½ tsp salt
- 2 garlic cloves, minced
- ½ cup cream
- ½ cup beef stock
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ¼ cup grated
- Parmesan (optional)
- Fresh parsley, for garnish
For the Smashed Potatoes:
- 500g baby potatoes
- 2 Tbsp butter, melted
- 1 tbsp olive oil
- 2 garlic cloves, minced
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp fresh rosemary or thyme (optional)
To serve:
- Steamed broccoli
How To Make Creamy Peppered Steak with Smashed Potatoes & Broccoli
Preheat oven to 200°C. Boil baby potatoes in salted water for 15 minutes or until fork tender. Drain.Place potatoes on a baking sheet. Use a fork or potato masher to gently smash them.Drizzle with melted butter and olive oil, then sprinkle with minced garlic, salt, black pepper, and fresh herbs.Roast for 20–25 minutes until crispy and golden brown.
Pat the steaks dry with paper towels and season both sides with salt and coarse black pepper.Heat olive oil in a pan over medium-high heat. Sear the steaks for 3–4 minutes per side. Add butter and minced garlic in the last minute of cooking, basting the steak with melted butter. Remove steak from the pan and let it rest for 5 minutes while you make the sauce. In the same pan, add beef broth, scraping up any browned bits.Stir in Dijon mustard, Worcestershire sauce,and cream. Let simmer for 3 minutes.Add Parmesan (if using) and whisk until smooth. Adjust seasoning as needed.
Place the sliced steak on a plate, drizzle with creamy pepper sauce.Serve alongside crispy smashed potatoes and steamed broccoli.Garnish with fresh parsley and enjoy!
Chefs Tip:
- Pat the steak dry before seasoning to ensure a beautiful golden crust when searing.
- After cooking, rest the steak for at least 5 minutes to keep it juicy and flavourful.