Peppercorn Steak
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Peppercorn Steak

Peppercorn Steak

with Baby Potatoes & Creamed Spinach

We all love a creamy peppercorn sauce. Pour it over juicy sliced steak and roast potatoes and you’ll have the ultimate dish for Valentine’s Day.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


serving amount

1 unit

Sirloin Steak

8 ounce


10 ounce

Baby Red Potatoes

1 unit


4 tablespoon

Sour Cream

(Contains Milk)

1 unit

Veggie Stock Concentrate

Not included in your delivery

½ teaspoon

Black Pepper

1 tablespoon


(Contains Milk)

2 tablespoon

Olive Oil






Nutrition Values

/ per serving
Calories570 kcal
Energy (kJ)2385 kJ
Fat27 g
Saturated Fat0 g
Carbohydrate42 g
Sugar0 g
Dietary Fiber7 g
Protein45 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pan


Roast the potatoes

Preheat oven to 400 degrees. Take the steak out of the fridge to bring to room temperature. Toss the baby potatoes with 1 tablespoon olive oil and a pinch of salt and pepper and spread them out on a baking sheet. Roast for 25-30 minutes, until golden brown and easily pierced with a knife. Hint: If the potatoes are too big, cut them into quarters!


Meanwhile, finely mince the shallot.

Cook the spinach

Heat 1 tablespoon butter in a large pan over medium heat. Add the spinach and season with salt and pepper. Cook, tossing, until wilted, about 5 minutes. Add a splash of water and half the sour cream. Stir to combine and season with salt and pepper. Set aside off the heat and cover to keep warm.

Sear the steak until golden brown

Season the steak with salt and pepper. Heat 1 tablespoon oil in a pan over medium heat. Sear the steak for 4-6 minutes per side (depending on thickness), until golden brown. Set aside to rest.

Simmer the sauce

In the same pan you cooked the steak in, add the shallots and cook for a minute or two. Add the stock concentrate, 1⁄2 cup water, 1⁄4-1⁄2 teaspoon cracked black pepper and a pinch of salt. Cook over medium heat until reduced until slightly thickened. Add the remaining sour cream and stir to combine. Season with salt and pepper. Simmer until slightly thickened. Tip: Cracking black pepper yourself imparts so much more flavor and it’s super easy! Place some whole peppercorns in a plastic bag and smash with the bottom of a pot, a rolling pin, or a mallet.


Thinly slice the steak against the grain. Spoon the peppercorn sauce over the steak and serve with creamed spinach and roasted potatoes to the side.

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