Peppered Steak with Horseradish Mash
Lean Scotch Beef sirloin or rump steaks
Fat free fromage frais
- In a large pan place 450 g (1 lb) potatoes, peeled and cut into chunks. Cover with water, bring to the boil and cook for 15 – 20 minutes until soft.
- Meanwhile take 2 lean beef sirloin or rump steaks and sprinkle over 15 ml (1 tbsp) black peppercorns, crushed. Cook under a preheated grill according to chart below.
- Once the potatoes are cooked, drain and mash together with 90 ml (6 tbsp) fat free fromage frais, 30 ml (2 tbsp) horseradish sauce, 2 spring onions, sliced, and season with salt and black pepper.
Serve the peppered steaks with the mash and seasonal vegetables – asparagus, broccoli and peas. In addition to the peppercorns – rub 2 cloves crushed garlic over the steak or smear with 5ml (1tsp) mustard or horseradish and then dip in the peppercorns before cooking.