Steak Tagliata with Rosemary Roasted Potatoes Peppercorn Sauce

Nutrition per serving

Calories585 kcal
Protein25.2 g
Carbs31.7 g
Fats39.9 g
Saturated Fat10.3 g
Monounsaturated Fat22.5 g
Polyunsaturated Fat3.1 g
Sugars2.4 g
Fiber4.1 g
Sodium831 mg

Ingredients

Flank Steak
New Potatoes
Fresh Rosemary
Shallots
Broccoli florets
Creme Fraiche
Olive Oil
Vegetable Stock Cube
Black Peppercorns
Preparations
1. Take the steak out of the fridge 15 minutes before cooking to bring it to room temperature.

2. Preheat the oven to 200 C (390F)

3. Chop the potatoes into 2cm squares.

4. Peel/finely chop the shallot.

5. Cut the broccoli into florets.

6. Crush the peppercorns with the back of a spoon.

7. Boil some water in a kettle.

Cooking Instructions
1. Place the potatoes onto a baking tray and drizzle over 1/2 a tbsp of olive oil and mix to coat.  Sprinkle over the rosemary leaves and a pinch of salt and pepper. Cook in the oven for about 20 minutes until golden and crispy around the edges.

2. Place the broccoli onto another baking tray and drizzle over ½ a tbsp of olive oil. Sprinkle over a pinch of salt and pepper and roast in the oven for about 10 minutes until tender.

3. When the steak is at room temperature, heat ½ a tbsp of oil in a frying pan over high heat.  Sprinkle a pinch of salt over the steak and cook the steak for 2-3 minutes on each side or to desired taste. Transfer the steak to a plate to rest and slice into 1cm strips before serving.

4. Return the pan to heat with a tsp of olive oil over medium-low heat. Add the shallot and cook for a minute before adding the peppercorn and continue to cook for 30 seconds. Add 75ml of boiled water to the pan with the stock pot and stir to dissolve the stock.

5. Simmer until the stock reduces by half, remove the pan from heat, then stir in the crème fraiche.
Serve the steak with the potatoes and broccoli on the side with the sauce drizzled over the top.