Steak with Peppercorn Sauce, Cheesy Garlic Butter Jacket Potato & Roasted Broccoli

Name: Steak with Peppercorn Sauce, Cheesy Garlic Butter Jacket Potato & Roasted Broccoli
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2 servings
Ingredients: 2 large baking potatoes; a pinch salt; a splash oil; 2 thinly sliced onions; a splash water; 1 tsp balsamic vinegar; 1 tsp honey; 2 tbsp black peppercorns; 1 shallot; 2 garlic cloves; 200 ml beef broth; 60 g crème fraîche; 1 tsp Dijon mustard; 200 g tenderstem broccoli; 1 lemon; to taste Parmesan cheese; 2 sirloin steak; 15 g garlic butter; to taste rosemary; to taste caramelised onions; to taste salt

A hearty steak dinner featuring a silky peppercorn sauce, cheesy garlic‑butter jacket potatoes, and crisp roasted broccoli. Caramelised onions add a sweet depth while peppercorns give an aromatic kick, making the meal both indulgent and balanced.

Maker: Briony Blenman 🍒

From: Instagram(view original)

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Steak with Peppercorn Sauce, Cheesy Garlic Butter Jacket Potato & Roasted Broccoli

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Prep Time

20 min

Cook Time

45 min

Servings

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Cooking context

1 hr 5 min estimated total time for 2 servings.

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Ingredients

2 thinly sliced onions
a splash water
1 tsp balsamic vinegar
1 tsp honey
2 sirloin steak
to taste rosemary

Peppercorn Sauce

2 tbsp black peppercorns
1 shallot
2 garlic cloves
0.85 cup beef broth
2 1/10 oz crème fraîche
1 tsp Dijon mustard

Jacket Potato

2 large baking potatoes
a pinch salt
a splash oil
to taste caramelised onions
0.53 oz garlic butter

Roasted Broccoli

7 1/10 oz tenderstem broccoli
to taste salt
1 lemon
to taste Parmesan cheese

Instructions

1
Pre‑heat the oven to 392°F and start baking the jacket potatoes as described in the Jacket Potato component.
2
While the potatoes bake, heat a non‑stick skillet over medium‑low heat, add a splash of water and the thinly sliced onions; cook slowly for 10–15 minutes until softened.
3
Stir in 1 tsp balsamic vinegar and 1 tsp honey, continue cooking for another 5 minutes until the onions become sticky and caramelised. Transfer the onions to a bowl, leaving the pan on the stove.
4
Using the same pan, lightly crush the black peppercorns, then add the chopped shallot and minced garlic with a splash of beef broth; sauté for 3 minutes.
5
Add the crushed peppercorns and cook for 1 minute, then pour in enough beef broth to reach 200 ml total. Simmer for 5 minutes, reducing the liquid by half.
6
Lower the heat, stir in the crème fraîche and Dijon mustard, and gently warm for 2–3 minutes until the sauce thickens. Keep the sauce warm while you finish the steaks.
7
Season the sirloin steaks generously with salt and freshly ground black pepper. In a hot skillet, sear the steaks 2–3 minutes per side for medium‑rare, turning once.
8
During the last 30 seconds of cooking, add the 15 g garlic butter and rosemary to the pan; baste the steaks with the melted butter, then remove the steaks and let them rest for 5 minutes.
9
While the steaks rest, finish the peppercorn sauce by whisking in any pan juices and the remaining butter from the steak pan.
10
Plate the rested steaks, spoon the peppercorn sauce over them, serve the jacket potatoes topped with caramelised onions and garlic butter, and place the roasted broccoli on the side.

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