Peppercorn Beef with Crispy Roasted Potatoes Meal Prep

Peppercorn Beef, Crispy Potatoes & Greens Meal Prep

Beef & Sauce

• 850g (1.8lb) – Lean Steak (Rump/Sirloin)
• 1 Tbsp (20ml) – Olive Oil
• 1 – Shallot or Small Brown (Yellow) Onion, Finely Diced
• 2 – Garlic Cloves, Minced
• ½ Cup (125ml) – Beef Stock
• 1 ½ tsp (3g) – Black Peppercorns, Crushed
• 2 tsp (10g) – Green Peppercorns, Drained & Crushed
• ⅓ Cup (100g) – High-Protein Yogurt or Low-Fat Cream
• 1 tsp (5ml) – Worcestershire Sauce
• Salt & Pepper

Crispy Potatoes

• 700g (1.5lb) – Baby or Chat Potatoes, Halved or Quartered
• 1 Tbsp (20ml) – Olive Oil
• 1 tsp (2g) – Dried Thyme
• ½ tsp (1g) – Dried Rosemary
• Salt & Pepper

Sautéed Greens

• 150g (5.3oz) – Kale or Green of Choice, Stems Removed
• 2 tsp (10ml) – Olive Oil
• Lemon Juice, To Taste (Optional)
• Salt & Pepper

Roast Potatoes

• Preheat the oven to 200°C (400°F) or the air fryer to 190°C (375°F). Toss the halved potatoes with olive oil, dried thyme, rosemary, salt and pepper. Spread in a single layer on a baking tray and roast for 25–30 minutes, turning once, until golden and crisp. In an air fryer cook 18–20 minutes, shaking halfway through, until edges are crunchy.

Sear Beef

• Heat 1 tablespoon of olive oil in a large pan over medium-high. Season the steak with salt and pepper and sear in batches for 1–2 minutes per side until browned. Remove the beef and keep the pan juices for the next steps.

Sauté Greens

• Reduce heat to medium. Add the kale to the pan with the beef juices and toss for 1–2 minutes until wilted and slightly crisp at the edges. Season lightly and add a squeeze of lemon if you like. Remove and set aside.

Peppercorn Base

• Return the pan to medium-high, add a touch more olive oil and the diced shallot. Cook about 2 minutes until softened, then add garlic and cook 30 seconds. Stir in crushed black and green peppercorns and toast briefly to release their aroma.

Deglaze & Reduce

• Pour in ¼ cup (about 60ml) of beef stock and scrape up browned bits from the pan. Simmer 2–3 minutes until reduced by half, then add the remaining stock and simmer another 2 minutes.

Creamy Sauce

• Remove the pan from heat and whisk in the high-protein yogurt or light cream and Worcestershire sauce until smooth. Return the seared beef and any resting juices to the pan and toss to coat. Taste and adjust seasoning.

Serve & Portion

• Divide the creamy peppercorn beef between meal containers, add roasted potatoes and a portion of sautéed greens to each. Store or reheat following the guidance below.