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

Peppercorn Sauce

1. 1

   Lightly crush the black peppercorns so they are broken but still coarse.

2. 2

   In the same pan used for the onions, sauté the finely chopped shallot and minced garlic with a splash of beef broth until softened, about 3 minutes.

3. 3

   Add the crushed peppercorns and cook for 1 minute to release their aroma.

4. 4

   Pour in the remaining beef broth to reach a total of 200 ml and simmer for 5 minutes, allowing the liquid to reduce by half.

5. 5

   Reduce the heat to low and stir in the 0 %‑fat crème fraîche and 1 tsp Dijon mustard, warming gently for 2–3 minutes until the sauce thickens slightly and coats the back of a spoon.

Jacket Potato

6. 6

   Prick each potato several times with a fork, rub with a pinch of salt and a splash of oil, then place on a baking tray.

7. 7

   Bake in a pre‑heated oven at 400°F for 1 hour, or until the skins are crisp and the insides are fluffy.

8. 8

   When the potatoes are done, split them open, fluff the interior with a fork, and top with caramelised onions and a dollop of garlic butter.

Roasted Broccoli

9. 9

   Bring a pot of water to a boil, add the broccoli and blanch for 4 minutes, then drain.

10. 10

    Transfer the broccoli to an air‑fryer basket and roast at 400°F for 6 minutes until lightly crisped.

11. 11

    Season with salt, drizzle with the squeezed lemon juice, and finish with grated Parmesan.

Main method

12. 12

    Pre‑heat the oven to 400°F and start baking the jacket potatoes as described in the Jacket Potato component.

13. 13

    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.

14. 14

    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.

    Kitchen notes · Added by ReelsMeals: The onions look soft and sticky with a glossy coating. Stir through the pan so the edges do not catch.

15. 15

    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.

16. 16

    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.

17. 17

    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.

    Kitchen notes · Added by ReelsMeals: The peppercorn sauce thickens and coats a spoon. Warm gently after adding the crème fraîche.

18. 18

    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.

    Kitchen notes · Added by ReelsMeals: The steak is browned outside and reaches the requested doneness. Let the surface sear before turning.

19. 19

    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.

    Kitchen notes · Added by ReelsMeals: The butter foams around the rosemary and coats the steak. Tilt the pan carefully to spoon the butter over the meat.

20. 20

    While the steaks rest, finish the peppercorn sauce by whisking in any pan juices and the remaining butter from the steak pan.

21. 21

    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.

    Kitchen notes · Added by ReelsMeals: The steak rests beside crisp broccoli and fluffy potato. Keep the sauce with the steak and serve the vegetables promptly.