Seared Steak & Creamy Peppercorn Sauce
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Seared Steak & Creamy Peppercorn Sauce

Seared Steak & Creamy Peppercorn Sauce

with Parsley Mash & Baby Broccoli

Nothing can beat the juiciness of a good steak, cooked just the way you like. We think we can make it even better by adding a zapof taste with a peppercorn sauce combined with cream and a parsley mash potato, because you really can’t have steak without a bit of mash on the side.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Over 30g protein
Calorie Smart
Under 30g carbs

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time


Serving amount



1 packet

Premium Sirloin Tip

1 bag


1 bunch

baby broccoli

2 clove


½ sachet

black peppercorns

1 packet

light cooking cream

(Contains Milk;)

1 sachet

chicken-style stock powder

Not included in your delivery

olive oil

40 g


2 tbs


(Contains Milk;)

¼ tsp



Nutritional Values

Energy (kJ)2708 kJ
Fat40.9 g
of which saturates21.8 g
Carbohydrate28.5 g
of which sugars8.8 g
Protein41 g
Sodium916 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Medium Non-Stick Pan



• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Peel potato and cut into large chunks. • Finely chop parsley leaves. • Cook potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. • Add the butter, the milk, the salt and parsley, then mash until smooth. Cover to keep warm.


• See Top Steak Tips' (below). Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. Season premium sirloin tip all over and add to hot pan. Sear until browned, 1 minute on both sides. • Transfer to a lined oven tray and roast for 17-22 minutes for medium or until cooked to your liking. • Remove from oven and cover with foil to rest for 10 minutes.

TIP: The meat will keep cooking as it rests!


• While the steak is roasting, trim baby broccoli and slice lengthways in half. • Finely chop garlic. • Lightly crush black peppercorns (see ingredients) using a pestle and mortar or in their sachet using a rolling pin.


• Return frying pan to medium-high heat with a drizzle of olive oil. Add baby broccoli and a dash of water and cook, tossing, until just tender, 4-5 minutes. • Add half the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.


• While the steak is resting, return pan to medium heat with a drizzle of olive oil. Add crushed peppercorns and remaining garlic and cook until fragrant, 30 seconds. • Reduce heat to medium, add a dash of water and scrape up any bits stuck to the bottom of the pan. Add light cooking cream and chicken-style stock powder and cook until thickened, 1-2 minutes. Stir through any steak resting juices.


• Slice premium sirloin tip. • Divide the steak, potato mash and garlic baby broccoli between plates. • Pour over the creamy peppercorn sauce to serve. Enjoy!