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Steak and Peppercorn Sauce

Steak and Peppercorn Sauce

with Roasted Potatoes and Green Beans

Steak Night
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If we had a penny for every time we'd seen a badly cooked steak we’d probably be millionaires. Or at least rich enough to treat ourselves to dinner at a top steakhouse! Yet follow these three tips and a great result is assured at home: i) Allow the steak to come to room temperature before you cook it ii) Get your frying pan super-hot iii) Rest the steak for a few minutes before you eat. Enjoy!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Sirloin Steak

450 grams


1 unit(s)

Echalion Shallot

1 sachet

Black Peppercorns

150 grams

Green Beans

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche


Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2668 kJ
Energy (kcal)638 kcal
Fat31.0 g
of which saturates15.0 g
Carbohydrate45 g
of which sugars3.0 g
Protein46 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Frying Pan
Aluminum Foil
Measuring Cups
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C and remove your steak from the fridge to allow it to come up to room temperature. Chop the potatoes into 2cm chunks (no need to peel).


Pop the potatoes on a large low-sided wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.


Meanwhile, halve, peel and finely chop the shallot. Crush the peppercorns in a pestle and mortar. TIP: You can also put them in a freezer bag and give them a whack with a rolling pin. Trim the green beans and pop onto a baking tray. Drizzle with oil and season with salt and pepper. When the potatoes have 10 mins left, put the green beans on the middle shelf of your oven and roast until tender, 8-10mins.


Heat a drizzle of oil in a frying pan on high heat. Season the steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for a minute on each side. IMPORTANT: Wash your hands and equipment after handling raw meat. Lower the heat slightly and cook for another 1-2 mins on each side for medium-rare. TIP: Cook for 1-2 mins more if you like it more cooked. IMPORTANT: The steak is safe to eat when the outside is browned. Once cooked, transfer to a board, cover with foil and leave to rest for a couple of minutes


Add a little oil to the now-empty frying pan and turn the heat to low. Add the shallot. Cook until soft, 2-3 mins. Add the peppercorns. Cook for 1 min, then stir in the water (see ingredients for amount) and stock paste. Bring to the boil, then reduce the heat and simmer until reduced by half, 2-3 mins. Take the pan off the heat and stir in the creme fraiche.


Slice the steak diagonally into 1cm strips and transfer to your plates. Drizzle over the peppercorn sauce and serve with the green beans and roasted potatoes alongside. Enjoy!