Peppered Beef Steak with Kumara Mash & Bearnaise Sauce

Peppered Beef Steak with Kumara Mash & Bearnaise Sauce

Ready in 40 minutes • Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, March 15, 2020.
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Ingredients

Mash

  • 800g kumara, diced 2cm
  • 2 Tbsp butter
  • 1/2 cup milk

Veggies

  • 1 broccoli, cut into small florets
  • 1 pack mushrooms, cut into quarters
  • 1 capsicum, sliced
  • 2 cloves garlic, minced
  • 1 tsp butter

Beef

  • 1 pack beef rump steaks
  • 1 1/2 tsp crushed pink & green peppercorn mix

To Serve

  • 1/2 pack Béarnaise sauce

Steps

  1. Preheat BBQ hot plate to medium high (if using). Cook mash. Cook kumara in a pot of salted water on high heat, covered, for about 20 minutes, until tender. Drain, return to pot with first measure of butter and milk and mash until smooth. Season to taste.
  2. Prep veggies.
  3. Prep & cook beef. Pat beef dry and season with crushed pink and green peppercorn mix and salt. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook beef for about 3 minutes each side for medium, depending on thickness, or until cooked to your liking. Rest, covered and reserve pan. Alternatively, do this on the BBQ.
  4. Cook veggies. Wipe pan clean. Heat a drizzle of oil in pan on high heat. Stir-fry broccoli, mushrooms and capsicum for 2-3 minutes, until just tender. Add garlic and second measure of butter and cook for 1 minute, until fragrant. Season to taste.
  5. To finish. Thinly slice beef against the grain.
  6. Serve mash, beef and veggies drizzled with Béarnaise sauce.

Nutritional Information

Energy 2747 kj
657 kcal
Protein 40.2g
Carbohydrate 45.4g
Fat 33.7g