Pink Peppercorn Steak

Simple and easy to make this Pink Peppercorn Steak with roasted sweet potato wedges and beef tomato, topped off with a dollop of crème fraiche was divine.  The pink peppercorns aren’t hot more fruity in flavour.

INGREDIENTS            SERVES 1

  • 1 X beef steak either rump or sirloin (approximately 250 grams)
  • 1 sweet potato cut into wedges
  • 1/2 beef tomato
  • heaped tbs of half fat crème fraiche (optional)
  • mixed salad
  • 1 lemon
  • drizzle of olive oil or low calorie spray oil
  • sprinkle of mixed herbs
  • 2 tbs of pink pepper corns
  • salt and freshly ground black pepper

(slimming world members its 3 syns for the crème fraiche, but of course you don’t have to have it !)

Cooking

Pre heat the oven to 200 degrees.

Lift out the steak from the fridge and out of packaging you need to bring it up to room temperature before cooking.

Chop the sweet potato into rough wedges, on a baking tray drizzle or spray the oil, throw on the wedges, season with salt and pepper and more oil on top of the wedges.  Place them into the oven they take approximately 40 minutes to cook, make sure you give them a shake half way through. Then chop the tomato place on a oven proof dish, drizzle or spray with oil, sprinkle some mixed herbs on top and salt and pepper, place into the oven  also.

You now need to crush the pink peppercorns. Once crushed sprinkle them onto the steak, also season with salt, leave the flavours to infuse.

Tip  √   if you don’t have pestle and mortar, use a mug and the end of the rolling pin.

At about 30 minutes, oil a frying pan and bring it to a high heat and fry the steak, turning it on both sides.  I cook mine for a few minutes on each side, because I like my steak pink, use your discretion.  Make sure you leave the steak to rest before serving.

Lift out the wedges and tomato put all the ingredients on the plate, squeeze the lemon onto the salad and steak, add the dollop of crème fraiche…. Dig in !

Emily x

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