Steak With Peppercorn Sauce And Roast Veggies

try this conventional steak and peppercorn sauce recipe for dinner this night

The ingredient of Steak With Peppercorn Sauce And Roast Veggies

  • 1 bunch asparagus cut into thirds
  • 2 cups leftover roast veggies see associated recipe
  • 60g mixed salad leaves
  • 1 tablespoon lemon juice
  • 1 four cup olive oil
  • 4 x 125g beef sirloin steaks
  • 1 brown onion finely chopped
  • 1 2 cup dry white wine
  • 1 cup massel red meat inventory
  • 1 tablespoon inexperienced peppercorns in brine drained
  • 2 teaspoons dijon mustard
  • 1 2 cup light thickened cooking cream

The Instruction of steak with peppercorn sauce and roast veggies

  • ufeffplace asparagus in a heatproof bowl cover with boiling water stand for four to 5 mins or till gentle drain refresh in a bowl of iced water drain
  • place roast veggies salad leaves and asparagus in a big bowl drizzle with lemon juice and a couple of 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 warmness cook steaks for 3 to four mins every facet for medium or until cooked for your liking transfer to a plate cover with foil rest for five minutes
  • meanwhile reduce warmth to medium add final oil to pan add onion cook stirring sometimes for 5 to 6 minutes or until softened add wine and inventory bring to the boil reduce warmness to low simmer for five mins or till reduced by way of 1 2 add peppercorns mustard and cream simmer for 4 to five minutes or until barely thickened serve steak with peppercorn sauce and salad

Nutritions of Steak With Peppercorn Sauce And Roast Veggies

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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