Peppercorn Steak

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.