Seared Steak & Creamy Peppercorn Sauce
with Mash & Baby Broccoli
- Milk
You know you’re in for a good night when this classic pub bistro meal is on the menu. With the most tender sirloin cut, flavourful parsley mash and the creamiest peppercorn sauce, honestly, it's a winning dish all round.
Ingredients
1 bunch
baby broccoli
½ sachet
beef-style stock powder
½ sachet
black peppercorns
2 clove
garlic
1 packet
light thickened cream
(Contains: Milk)
1 bag
parsley
2
potato
1 packet
sirloin steak
Not included in your delivery
40 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
olive oil
2
salt
Utensils
Cooking Steps
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into bite-sized chunks. Finely chop the parsley leaves. Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk, salt and parsley, then mash with a potato masher or fork until smooth. Cover to keep warm.
While the potato is cooking, trim the baby broccoli and slice lengthways in half. Finely chop the garlic. Lightly crush the black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the baby broccoli and a dash of water and cook, tossing often, until just tender, 4-5 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.
Return the frying pan to a high heat with a drizzle of olive oil. Slice each sirloin steak in half to get 1 steak per person. When the oil is hot, cook the sirloin steak for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest for 5 minutes.
While the steak is resting, return the pan to a medium heat with a drizzle of olive oil. Add the crushed peppercorns and remaining garlic and cook until fragrant, 30 seconds. Reduce the heat to medium, add a dash of water and scrape up any bits stuck to the bottom of the pan. Add the light cooking cream and the beef stock powder (see ingredients) and cook, until thickened, 1-2 minutes. Stir through any resting juices from the steak.
Slice the steak. Divide the steak, potato mash and garlic baby broccoli between plates and pour over the creamy peppercorn sauce to serve.
Customer reviews
Review summary
Updated on July 2026- Flavour: The creamy peppercorn sauce was a clear standout, with many describing it as restaurant-quality and a perfect match for the steak. The parsley mash also drew praise, though some found the parsley flavour too strong.
- Ease of prep: Most found the recipe quick and easy to follow, though some newer cooks struggled to time everything so it all stayed warm at once.
- Suggestions: Crushing the peppercorns before starting is worth doing carefully, as some missed this step and found whole peppercorns in the finished sauce. A few added mushrooms to the sauce or swapped black peppercorns for green to mellow the heat, and some boosted the sauce with extra peppercorns for more punch. If the sauce turns out too runny, reducing it further or stirring in a little cornstarch can help thicken it. Cooking the baby broccoli closer to serving time helps keep it warm, and grilling the steak on a BBQ is a great alternative to the frying pan.
- Portions: Many felt the steak portion was too small, particularly for four people, and several also noted there were not enough potatoes for a generous mash — adding an extra potato is a common fix.
