Steak With Peppercorn Sauce And Roast Vegetables

Try this classic steak and peppercorn sauce recipe for dinner tonight.

The ingredient of Steak With Peppercorn Sauce And Roast Vegetables

• 1 bunch asparagus cut into thirds
• 2 cups leftover roast vegetables see related recipe
• 60g mixed salad leaves
• 1 tbsp lemon juice
• 1 4 cup olive oil
• 4 x 125g beef sirloin steaks
• 1 brown onion finely chopped
• 1 2 cup dry white wine
• 1 cup massel beef stock
• 1 tbsp green peppercorns in brine drained
• 2 tsp dijon mustard
• 1 2 cup bulla cooking cream

The Instruction of steak with peppercorn sauce and roast vegetables

• place asparagus in a heatproof bowl cover with boiling water stand for 4 to 5 minutes or until tender drain refresh in a bowl of iced water drain
• place roast vegetables salad leaves and asparagus in a large bowl drizzle with lemon juice and 2 tablespoons oil season with salt and pepper toss to combine
• drizzle steaks with 2 teaspoons oil season with salt and pepper heat a non stick frying pan over medium high heat cook steaks for 3 to 4 minutes each side for medium or until cooked to your liking transfer to a plate cover with foil rest for 5 minutes
• meanwhile reduce heat to medium add remaining oil to pan add onion cook stirring occasionally for 5 to 6 minutes or until softened add wine and stock bring to the boil reduce heat to low simmer for 5 minutes or until reduced by half add peppercorns mustard and cream simmer for 4 to 5 minutes or until slightly thickened serve steak with peppercorn sauce and salad

Nutritions of Steak With Peppercorn Sauce And Roast Vegetables

fatContent: 518 391 calories
saturatedFatContent: 31 4 grams fat
carbohydrateContent: 9 6 grams saturated fat
sugarContent: 17 7 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 33 6 grams protein
sodiumContent: 88 milligrams cholesterol

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