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Pork with creamy peppercorn sauce

  • 0:05 Prep
  • 0:20 Cook


  • 4 small (about 125g each) desiree potatoes
  • 4 (about 100g each) pork scotch steaks
  • Salt & ground black pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons drained green peppercorns, finely chopped
  • 250mls (1 cup) Massel beef stock
  • 125mls (1/2 cup) thin cream
  • 300g green beans, topped


  • 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.
  • 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.
  • 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.
  • 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.
  • 6
    Divide the beans and pork between the plates. Spoon the peppercorn sauce over the pork and serve immediately

Source: taste.com.au


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