Steak with green peppercorn sauce

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(1)
Main Meals (Dinners)
4 peopleServes
4
Prep   20 min
Cook   10 min
  • Olive oil, 2 teaspoon(s)
  • Margarine, light, 1 tablespoon(s)
  • Red cabbage, 600 g, cut into wedges
  • Onion, any type, 1 medium, sliced into wedges
  • Black peppercorn, whole, 1 tablespoon(s), or green, drained
  • Beef liquid stock, salt-reduced, 1 cup(s)
  • Beef fillet, lean, raw, 4 serve(s) (150g per serve)
  • Mixed salad greens, 1 cup(s), shredded or chopped
  • Lebanese cucumber, 1 cucumber(s), peeled into long thin ribbons
  • Carrot, 1 medium carrot(s), peeled into long thin ribbons
  • Balsamic vinegar, 1 tablespoon(s)
  • Thyme, fresh, 1 sprig(s), to garnish

Method

Heat the olive oil and margarine in a large deep frying pan over medium–high heat. Add the cabbage and onion and cook, turning occasionally, for 5 minutes or until tender and golden. Add the peppercorns and stock and cook, shaking the pan occasionally, for 5 minutes or until the sauce has reduced by half.

Meanwhile, heat a chargrill pan over high heat. Add the steak and cook for 3 minutes each side. Transfer to serving plates and cover loosely with foil to rest and keep warm.

Combine the salad leaves, cucumber, carrot and balsamic in a bowl and season with freshly ground black pepper.

Add the cabbage and peppercorn sauce to the plates with the beef and serve warm garnished with thyme sprigs. Serve the salad alongside.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1.5
Bread & Cereals0
Vegetables2.2
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories339
Protein38.4 g
Total fat14.9 g
- Saturated fat4.7 g
Total carbohydrates9.6 g
- Total sugars8.5 g
Fibre7.2 g
Sodium330 mg

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