Tenderloin Fillet Steak with Roasted Veg & Green Peppercorn Sauce

Method

1. 1Prep

   • Preheat the oven to 200°C/180°C fan.
   • Peel and chop the potatoes into bite-size pieces.
   • Add them to a pan of boiled water with a generous pinch of salt.
   • Cook the potatoes over a medium heat for 5 min.
   • Drain (reserve the pot).
   • Meanwhile, trim the broccolini.
   • Peel and mince the garlic.

2. 2Roast potatoes

   • Place the potatoes onto a baking tray.
   • Drizzle generously with oil.
   • Add the dried thyme and a pinch of salt.
   • Toss.
   • Roast for 25 min.

3. 3Fry steak

   • Meanwhile, pat the steaks dry with kitchen paper.
   • Rub with oil and season with salt.
   • Heat a large pan over a high heat.
   • Once very hot, add the steaks.
   • Fry them for 3 min on each side.
   • Place on a baking tray.
   • Finish cooking them in the oven for 8-10 min or until cooked to your liking.
   • Transfer the steaks to a plate.
   • Leave them to rest for 10 min.
   • Reserve the pan.

4. 4Boil Tenderstem broccoli

   • Meanwhile, return the potato pot to a high heat and fill with water.
   • Once boiling, add the Tenderstem broccoli with a pinch of salt.
   • Cover with a lid.
   • Cook for 5 min or until tender-crisp.

5. 5Peppercorn sauce

   • Return the steak pan to a medium heat with a drizzle of oil.
   • Add the garlic, green peppercorns and onion powder.
   • Cook for 1 min.
   • Add the beef stock, Worcestershire and cooking cream.
   • Season with salt.
   • Cook for 5-7 min or until thickened.

6. 6Serve

   • Serve the Fillet Steak with Broccolini, Roasted New Potatoes and Green Peppercorn Sauce.
   • Spoon the sauce over the steak.