Peppercorn Steak Biteswith Roasted Garlic Cheesy Mash

Preheat the air fryer to 350°F (350°F). Prick the potato all over with a fork.

Place the whole potato in the air fryer basket and cook for 50–60 minutes, until soft. At the same time, wrap the two garlic cloves in foil and air‑fry for the last 30 minutes.

If you prefer a quicker method, peel and cube the potato, then boil in salted water for 12–15 minutes until fork‑tender; meanwhile roast the garlic in the oven at 350°F for 20 minutes.

Scoop the cooked potato flesh into a bowl, squeeze the roasted garlic out of its skins, pass the mixture through a fine sieve, then stir in the mozzarella and oat milk until smooth and creamy. Season with salt to taste.

Pat the steak bites dry, season with paprika, garlic powder and salt, and drizzle with the olive oil, tossing to coat evenly.

Heat a large skillet over high heat. Add the steak bites and sear for 2–3 minutes, turning until browned. Add the broccoli florets to the same pan and cook 3–5 minutes, allowing them to char slightly. Add the butter and the remaining garlic clove, basting the steak for the final minute. Remove the steak and broccoli and set aside.

In the same skillet, add the thinly sliced shallot with a splash of beef bone broth. Cook for 2–3 minutes until softened.

Add the whole peppercorns and toast for about 30 seconds, then pour in the remaining 100 ml of beef bone broth. Simmer for 3–5 minutes, allowing the liquid to reduce slightly.

Reduce the heat to low and stir in the cream and Dijon mustard, mixing until the sauce is glossy.

Whisk the cornflour with the cold water to form a slurry, then gradually stir it into the sauce. Simmer for 1–2 minutes until the sauce thickens to a velvety consistency.

Plate the cheesy garlic mash, top with the seared steak bites and broccoli, drizzle the peppercorn sauce over everything, and garnish with chopped chives.