4 Beef Rondels/Medallions
1 Packet Peppercorn Sauce Mix
3 Large Carrots (sliced or julienne if you are being fancy)
125g Haricot Verts
8 Medium Potatoes
Butter
Milk or Cream
Salt and Pepper
Equipment
1 Griddle Pan
1 SHARP Knife
1 Chopping Board
1 Sauce Pan
2 Large Pans (with salted water in)
1 Masher
The Good Bit
- Get the carrots and haricots verts in the pan with the water and bring to the boil on a low simmer, leaving for 10 minutes, until they are soft. At the same time boil the potatoes up in the other pan, again for about 10 minutes (stick a fork in them to see if they are done, you want them to break easily so they may need a little longer, your carrots are ok just to sit in the warm water.
- On your griddle, heat to a high heat and add no oil, you want to sear both sides of the steak for about 5 minutes, whilst that is on make the peppercorn sauce according to the packet instructions, that's just usually adding a quantity of milk and bringing to a simmer.
- Drain then mash your potatoes, add a knob of butter and cream (if your using it) or milk, season with salt and pepper.
- Divide your mash between four plates, sit your steak on top, and drizzle over the peppercorn sauce, drain your carrots and haricots vert and add a knob of butter, give the pan a good shake to cover all the contents in the butter then serve at the side.
