Our black pepper sauce pulls no punches, and this dish really lets it shine. For balance, we've paired it with our creamy potato salad, featuring crunchy green beans and hint of dill.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Beef Broth Concentrate
Salt and Pepper*
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Cut potatoes into 1-inch pieces. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min.
While potatoes roast, finely chop 2 tbsp dill (dbl for 4 ppl). Trim green beans, then cut in half. Peel, then mince or grate garlic. Pat steak dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then steak. Pan-fry, until golden-brown, 2-3 min per side. Meanwhile, toss green beans with 1 tbsp oil (dbl for 4 ppl) on one half of another baking sheet. Season with salt and pepper. Set aside.
When steak is golden-brown, remove pan from heat. Transfer steak to the other side of the baking sheet with the green beans. Roast in the top of the oven, until steak is cooked to desired doneness, 6-8 min.**
While steak cooks, carefully wipe the same pan clean, then heat over low. When hot, add garlic, 2 tbsp butter and 1/4 tsp pepper (dbl both for 4 ppl). Cook, stirring often, until fragrant, 1 min. Add broth concentrate and 1/4 cup water (dbl for 4 ppl). Stir together, until sauce thickens, 2-3 min.
Whisk together mayo and mustard in a large bowl. Add potatoes, green beans and dill. Toss together. Slice steak. Divide steak and potato salad between plates. Drizzle pan sauce over steak.