35 Min
pretty easy
4 People
Rating starstarstarstarstar
Peppercorn steak with roast butternut and watercress. Butternut pumpkin wedged and roasted in the oven with tomatoes and capsicum, served with beef rump steak, creamy mustard peppercorn sauce and fresh watercress salad.
1. Set oven to 220ºC. Cut pumpkin in half lengthways. Deseed and cut into 1cm slices. Toss with 1 tbsp oil, salt and pepper on a lined oven tray. Roast for 15 minutes.

2. Slice capsicum, halve cherry tomatoes and slice spring onions into 4cm lengths. Add to tray (after 15 minutes), drizzle with 1 tbsp oil and roast for further 10 minutes, or until pumpkin is tender. 

3. Heat a frypan over medium-high heat. Rub steaks with 1 tbsp oil, salt and pepper. Cook for 4-5 minutes on each side or to your liking. Set aside on a plate to rest, keep pan over low heat.

4. Add 2 tbsp butter to pan. Whisk in 1 tbsp mustard, 3 tsp cornflour and 1 cup water until smooth. Drain and rinse peppercorns, add to pan and bring to a simmer. Cook for 3-4 minutes, or until thickened. Season to taste with salt.

5. Trim watercress and slice avocado. Toss with 1 tbsp olive oil.

6. Serve roast vegetables and steak with peppercorn sauce and a side of salad.

Add the steak resting juices to the sauce to enhance the flavour.

Dress the watercress salad with vinegar or lemon juice if desired.
From your box:
butternut pumpkin 1

red capsicum 1
cherry tomatoes 1 punnet
spring onions 1/4 bunch

beef rump steak 600g

peppercorns 1/2 jar (55g)

watercress 1 bunch
avocado 1

From your pantry:
oil (for cooking + olive), butter, salt, pepper, dijon mustard, cornflour