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. 3) Make sure you rest your steak on a warm plate for a few mins after cooking before you cut into it. Right, now you’re ready!
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
½
Rosemary
½
Echalion Shallot
1
Broccoli
½
Beef Stock Pot
1
Creme Fraiche
(Contains Milk)
Not included in your delivery
150
Water
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 a kettle of water (amount specified in the ingredient list). Chop the potatoes into small 2cm cubes, (no need to peel). Lightly crush the peppercorns in a pestle and mortar. Tip: If you don’t have a pestle and mortar put them between two sheets of tinfoil and give them a little whack with a rolling pin.
Remove the rosemary leaves from their stalks and chop very finely. Put your potatoes on a baking tray, sprinkle over your rosemary leaves and drizzle over some olive oil. Sprinkle over a pinch of salt and a good grind of black pepper. Give the baking tray a good shake so your potatoes are evenly coated and cook on the top shelf of your oven for 30 mins until crispy (give the tray another shake halfway through cooking).
Peel and very finely chop the shallot and chop the broccoli into florets.
Put your broccoli florets on another baking tray, add a splash of olive oil, a pinch of salt and a good grind of black pepper and pop in your oven on the middle shelf for 10 mins until slightly crispy.
Once your steak is at room temperature, season with a pinch of salt. Heat a large frying pan on high heat with a splash of oil. When almost smoking, lay your steak in the pan and press it down. Tip: Lay the steak away from your body to stop oil spitting at you.
Cook for 3 mins on each side for medium cooked. Only turn your steak once and rest on a warm plate when ready. Tip: Cook for a little longer if you like your steak well done.
Once your steak is removed from the pan, turn the heat to medium-low and add another small drizzle of olive oil along with your shallot. Cook for 2 mins then add your peppercorns. After another minute, add your boiling water and stir in the beef stock pot.
Bubble away for a few mins until your sauce has reduced by half, take off the heat and stir in the crème fraîche, this is your peppercorn sauce.’ Tip: For a decadent touch, add a small knob of butter at this point (if you have some). Slice your steak diagonally into 1cm strips.
Serve your steak with a drizzle of peppercorn sauce and your crispy roasted rosemary potatoes and broccoli on the side.
