Peppercorn Steak

with Garlic Potato Wedges and Green Beans

  • 30 min
Enjoy date night at home with our restaurant-style sirloin steaks, complete with a savoury peppercorn sauce, oven-baked garlic potato wedges, and a side of green beans.
Recipe 2045


Beef Broth Cube(s)
Beef Sirloin
1/2 tbsp
Black Peppercorn
French Shallot(s)
1/2 tbsp
Garlic Powder
150 g
Green Beans
1 tbsp
Olive Oil (not included)
43 ml
Sour Cream
Yellow Potatoes
Nutritional facts
Serving per portion
Amount / Serving
606 kcal
Total fat
25 g
Saturated Fat
8 g
598 mg
Total Carbohydrate
48 g
8 g
7 g
47 g


Recipe 2045, Step 1

Roast the potatoes

Préheat the oven to 400°F. Cut the potatoes into wedges and put in a medium bowl. Add the olive oil, the garlic powder, salt and pepper, and mix well. Transfer to a baking sheet lined with parchment paper and roast in the oven for 20-25 minutes.

Recipe 2045, Step 2

Prepare the vegetables

Mince the French shallot.

Trim the ends of the green beans.

Recipe 2045, Step 3

Cook the green beans

Heat 1 tsp of vegetable oil in a pan over medium-high heat. Add the green beans and grill for 1-2 minutes. Salt and pepper to taste. Pour ¼ a cup of water in the pan, cover and cook for 3 more minutes. Remove the green beans from the pan and keep warm.

Recipe 2045, Step 4

Grill the steaks

Season the steaks on both side with salt and pepper. In the same pan, sear the steaks 3-4 minutes on each side over medium-high heat. Remove from the heat and set aside on a cutting board.

Recipe 2045, Step 5

Prepare the sauce

In the same pan, add 1 tsp of vegetable oil and sauté the French shallot and the peppercorn 1-2 minutes. Add ½ of the beef bouillon cube and ½ of a cup of water. Bring to a boil and simmer for 3-4 minutes. Remove the pan from the heat, add the sour cream and mix well.

Recipe 2045, Step 6

Serve the steaks

Slice the steaks into strips and serve with the potato wedges and the green beans. Drizzle the steaks with the peppercorn sauce. Enjoy!