Pork with Creamy Peppercorn Sauce
Pork with Creamy Peppercorn Sauce
Ingredients
Main
- 4 small (about 125g each) desiree potatoes
- 4 (about 100g each) pork scotch steaks
- Salt & ground black pepper, to taste
- 1 tbsp olive oil
- 2 tbsp drained green peppercorns, finely chopped
- 250mls (1 cup) Beef stock
- 125mls (1/2 cup) thin cream
- 300g green beans, topped
Instructions
- 1
Place the potatoes in a large saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium-high and cook, partially covered, for 20 minutes or until just cooked through. Drain, set aside and keep warm.
20 min - 2
Meanwhile: season the pork with salt and pepper on both sides. Heat the olive oil in a large frying pan over medium-high heat. Add the pork to the pan and reduce heat to medium. Cook for 3-4 minutes on each side or until just cooked through. Remove from the pan, cover loosely with foil, set aside and keep warm.
7 min - 3
Increase heat to high and add the peppercorns to the pan and cook for 10 seconds. Add the stock and cook for 1-2 minutes, scraping the pan to dislodge any residue left on the base, or until reduced slightly. Adjust seasoning.
2 min - 4
While making the sauce: bring a small saucepan of water to the boil.
- 5
Add the beans and cook for 3-4 minutes or until just tender. Drain, cover and keep warm. Slice the potatoes lengthways and place on serving plates.
4 min - 6
Divide the beans and pork between the plates. Spoon the peppercorn sauce over the pork and serve immediately