Recipe

Boeuf Au Poivre

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Boeuf Au Poivre

Creamy mash with juicy beef strips, green beans, Swiss chard and a spicy peppercorn sauce.




Ingredients to serve 2

  • 2 x potatoes – peel & cut into cubes (1 cm)
  • 250g x beef strips
  • ½ x onion – peel & chop finely
  • ½ tbsp x brandy
  • ½ tbsp x green peppercorns – rinse & chop roughly
  • ½ tbsp x ground black peppercorns
  • 3g x rosemary – pick off leaves & chop finely
  • 60ml x cream
  • 1 tbsp x water (for the sauce)
  • ½ x lemon – cut into wedges
  • 100g x Swiss chard – remove stalks & cut into strips (2cm)
  • 100g x green beans – slice off ends, cut in half
  • milk (from your pantry)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • butter (from your pantry)

Ingredients to serve 4

  • 4 x potatoes – peel & cut into cubes (1 cm)
  • 500g x beef strips
  • 1 x onion – peel & chop finely
  • 1 tbsp x brandy
  • 1 tbsp x green peppercorns – rinse & chop roughly
  • 1 tbsp x ground black peppercorns
  • 5g x rosemary – pick off leaves & chop finely
  • 120ml x cream
  • 2 tbsp x water (for the sauce)
  • 1 x lemon – cut into wedges
  • 200g x Swiss chard – remove stalks & cut into strips (2cm)
  • 200g x green beans – slice off ends, cut in half
  • milk (from your pantry)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)
  • butter (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Mashed potato: Place a large pot of lightly salted boiling water on high heat. Add the potato cubes and boil for about 10 minutes until soft. Drain. In a separate bowl, mash your potatoes with butter), a splash of milk, salt and freshly ground pepper. Set aside and keep warm.

Step 3

Beef: Coat the beef strips in olive oil and season generously with salt. Place a large dry frying pan on high heat and when hot, add the beef strips. Sear for 2-3 minutes until cooked, but still slightly pink inside.

Step 4

Sauce: Place a small pan on a medium heat and cook the onion with a knob of butter, a drizzle of olive oil and a little salt for 5 minutes. Add the brandy and let it cook for 30 seconds until it evaporates. Add the green peppercorns (they’re a little spicy – add less if you prefer), ground black peppercorns, rosemary, cream and water (see quantity above for the sauce). Cook gently for 2 minutes until thickened. Add a squeeze of lemon and season with salt to taste.

Step 5

Green veggies: Using the same pan you used for the meat, add a splash of water and sauté the green beans for 3 minutes until cooked, but with a slight bite. Season with salt. Add the Swiss chard and cook for 1 minute until wilted.

Step 6

Serve the mashed potatoes topped with the greens, the beef strips and the creamy peppercorn sauce.