Steak Tagliata with Rosemary Roasted Potatoes
and Peppercorn Sauce
If we had a penny for every time we saw a badly cooked steak we’d probably be millionaires. There are certain cardinal tips you have to follow for a perfect result: 1) Allow your steak to come up to room temperature before you cook it 2) Get your frying pan super hot before your steak goes in and 3) Make sure you rest the steak on a warm plate for a few mins after cooking before you cut into it. Right, now you’re ready!
The quantities provided above are averages only.
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 war 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.
Ingredients
2
Flank Steak
1
New Potatoes
¾
Black Peppercorns
2
Rosemary
½
Echalion Shallot
1
Broccoli
½
Beef Stock Pot
¾
Creme Fraiche
(Contains Milk)
Nutritional information
Utensils
Instructions
First you need to take the steak out of your fridge to bring it up to room temperature. Pre-heat your oven to 220 degrees and boil 150ml of water for later. Chop the potatoes into small 2cm cubes. Lightly crush the peppercorns in a pestle & mortar. Tip: If you don’t have a pestle and mortar put them between two sheets of foil/clingfilm and give them a little whack with a rolling pin.
Remove the rosemary leaves from their stalks and very finely chop. Put the potatoes on a baking tray, sprinkle over the chopped rosemary leaves and drizzle over 1½ tbsp of olive oil. Sprinkle over ¼ tsp of salt and a good grind of pepper. Give the baking tray a good shake so the potatoes are evenly coated and cook on the top shelf of your oven for 30 mins until crispy (shake occasionally).
Peel and very finely chop the shallot and cut the broccoli into florets.
Put your broccoli florets on a baking tray, add 1 tbsp of olive oil, ¼ tsp of salt and a good grind of pepper and pop in your oven for 15 mins until slightly crispy.
Once your steak has come to room temperature, season it with a pinch of salt. Heat a large frying pan on high heat with 1 tbsp of oil. Once almost smoking hot, lay the steak into the pan and press it down. Tip: Lay the steak away from your body to stop oil spitting at you.
Cook for 3 mins each side for medium. Only turn the steak once and rest on a warm plate once cooked. Tip: Cook for a little longer if you like your steak well done.
Once the steak is removed from the pan, turn the heat to medium-low and add 2 tsp of olive oil to the pan along with the chopped shallot. After cooking for 2 mins, add the peppercorns. One minute later, add the 150ml of boiled water and stir in the beef stock pot.
Bubble away for a few mins and once your sauce has reduced by half, take off the heat and stir in the crème fraîche. Tip: For a decadent touch, add 1 tsp of butter at this point (if you have any). Slice your steak diagonally into 1cm strips and serve everything together with your homemade peppercorn sauce.
