Peppercorn Steak

Peppercorn Steak

with Crispy Roasted Potatoes & Creamed Kale

Read more

Creamy shallot gravy over juicy steak is dinner perfection. It’s impossible to mess up, yet bound to impress! Classic roasted potatoes and our healthy version of creamed kale complete this cozy dish.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Beef Steak

113 g

Kale, chopped

340 g

Red Potato

1 unit


3 tbsp

Sour Cream


1 unit

Beef Broth Concentrate

1 tsp

Black Peppercorns, crushed

Not included in your delivery










Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2736 kJ
Calories654 kcal
Fat7 g
Saturated Fat14 g
Carbohydrate43 g
Sugar6 g
Dietary Fiber7 g
Protein42 g
Cholesterolnull mg
Sodium722 mg
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 450°F. (To roast the potatoes.) Start prepping when the oven comes up to temperature!


Roast the potatoes: Wash and dry all produce. Cut the potatoes into half (or quarters if the potatoes are larger.) On a baking sheet, toss the potatoes with a drizzle of oil and a pinch of salt. Bake in the centre of the oven, stirring halfway through cooking, until the potatoes are golden brown, 25-28 min.


Cook the kale: Meanwhile, melt the butter in a large pan over medium heat. Add the kale and a splash of water to the pan. Cook, stirring occasionally, until kale is very soft, 4-5 min. Remove from the heat and stir in half the sour cream. Season with salt. Transfer to a large bowl. Cover to keep warm. Wipe the pan clean.


Cook the steak: Season the steak on all sides with salt and pepper. Heat the same pan over medium-high heat. Add a drizzle of oil, then the steak. Cook for 4-7 min per side, until cooked to desired doneness (TIP: Inserting a thermometer into a medium steak should display an internal temperature of 160°F.) Transfer the steak to a plate.


Make the peppercorn sauce: Meanwhile, halve, peel, and mince the shallot. Heat another drizzle of oil in the same pan. Add the shallot and as much crushed peppercorn as you like, to the pan. Cook until shallots are soft, 2-3 min. Add the broth concentrate and 1/3 cup water (double for 4 people) and scrape up any browned bits from the bottom of the pan. Bring to a simmer. Remove from the heat and stir in the remaining sour cream.


Finish and serve: Thinly slice the steak. Serve alongside the roasted potatoes and creamed kale. Drizzle the steak with the peppercorn sauce. Enjoy!