Steak with Courgette and Horseradish Mashed Potato and a Creamy Pink Peppercorn Sauce

As much as I love peppercorn sauce, the one thing I don’t particularly enjoy is finding a peppercorn whole and crunching on it, from that moment it’s no longer enjoyable. I have also had peppercorn sauces that are so overpowering that you cannot taste anything else, which when you are paying the money for good steak is a total waste. For those that share the same peppercorn sauce issues as me then I highly recommend you give this pink peppercorn sauce a try. Although they are not technically a peppercorn, as they come from a different plant, they still have a gentle peppery aroma to them and they make a fabulous sauce for steak. When I originally made this I was simply going to fry the steak and have it with chips, salad and tomato ketchup; but I opened up my cupboard, saw these peppercorns starring me in the face and couldn’t resist being a bit more inventive, and I am so glad I did!

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Serves 2

For the Mash

–          350g potatoes – peeled and sliced

–          ½ white onion – finely sliced

–          1 courgette – grated

–          1 clove garlic – crushed

–          1 tsp horseradish

–          25g butter

For the pink peppercorn sauce

–          ½ white onion – finely sliced

–          1 clove garlic – crushed

–          Splash olive oil

–          1 tsp thyme

–          150ml dry sherry

–          ½ tbsp pink peppercorns – ground in a pestle and mortar

–          1 tsp paprika

–          1 tsp tomato puree

–          1 tbsp balsamic vinegar

–          100ml beef stock

–          2 tbsp soft cream cheese

For the steak

–          2 x frying steaks

–          Salt and pepper

–          2 tomatoes – sliced in half

Preheat the oven to 180’C

Start to make the mash by cooking the potatoes in boiling salty water until soft enough to mash

In the meantime, fry the onions in the butter, along with the courgette and garlic until the veg is soft and the liquid evaporated

Once the potatoes are cooked, push then through a potato ricer (or mash them normally if you don’t have one) and stir in the onion mix and the horseradish. Beat the potato with a wooden spoon over a very low heat until smooth.

Grease 2 ramekins with a little butter and fill these with the potato before baking in the oven for 20-25 minutes until they start to turn golden and crisp.

To make the sauce, gently fry the onions and garlic in the oil until soft

Add the thyme, sherry, peppercorns, paprika and tomato puree, bring to the boil and then simmer until the sherry has reduced by half

Add the balsamic vinegar and the beef stock, bring to the boil and then reduce to a medium to low heat to simmer while you cook your steak. As soon as your steak is cooked, stir in the cream cheese and season your taste

Heat a griddle pan to a high temperature and season your steak with salt and pepper. The time you cook your steak for will depend on how you like it and the thickness of the steak. Mine were quite thin and I cooked mine for 2 minutes on each side for a medium steak.

Once the steak is cooked to your taste, remove from the heat and leave to rest for a couple of minutes

While the steak rests, place the tomato face down on the griddle to blacken slightly.

Plate up the potato and top with the steak, tomato and lashings of the delicious sauce. 


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