Pepper steaks with pumpkin mash

  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Pepper steaks with pumpkin mash
  • 1.5 kilogram butternut pumpkin, chopped coarsely
  • 60 gram butter
  • sea salt flakes and freshly ground black pepper
  • 1 tablespoon cracked black peppercorns
  • 1 kilogram sirloin steaks (or scotch fillet or rump)
  • 1 tablespoon olive oil
  • 350 gram green beans, trimmed
  • 1 bunch broccolini, trimmed
  • 1 clove garlic, crushed
  • 3/4 cup (180ml) beef stock
  • 1 teaspoon cornflour
  • 1/3 cup (80ml) cream


Pepper steaks with pumpkin mash
  • 1
    Boil, steam or microwave the pumpkin until tender; drain mash with 20g of the butter until smooth; season to taste with salt and ground pepper.
  • 2
    Meanwhile, combine cracked peppercorns and 1 teaspoon of the sea salt flakes; press onto both sides of the steaks.
  • 3
    Heat the oil and another 20g butter in a large frying pan; cook the steaks until browned on both sides and cooked as desired. Remove steaks from pan; cover to keep warm. Reserve the juices in pan.
  • 4
    Boil, steam or microwave the beans and broccolini until tender; drain. Add remaining butter and garlic to same pan, cook until fragrant but not coloured. Return beans and broccolini to pan, toss well.
  • 5
    Add the stock to the pan juices in frying pan; bring to the boil. Stir in combined cornflour and cream; simmer uncovered, until thickened slightly.
  • 6
    Serve the steaks with sauce, pumpkin mash, beans and broccolini.


Not suitable to freeze or microwave.

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