Sirloin Steak with a Creamy, White Wine and Peppercorn sauce

Never let success go to your head. Never let failure get to your heart”Beyonce

Whilst these days we can get a healthy, protein filled diet from many other sources without eating red meat as often, it is still good to eat Steak especially now and again as Beef steak are one of the highest filled protein foods that we can eat.

After a tough Strength and Conditioning session and then a sprint session and some marathon training immediately afterwards, this was the perfect meal for straight after such a session. The protein in steak helps to rebuild our mitochondrial proteins, which in turn promotes quicker recovery and helps us recover our energy quicker as this is where energy production occurs.

Of all vegetarian foods, spinach is one of the highest food sources of iron and there are not many foods better at providing us with the sufficient iron that we need. The mushrooms in this dish improve the iron absorption from the spinach even more as eating vitamin C rich foods at the same time as iron rich foods such as Spinach or Kale helps improve the absorption of iron even further.

Spinach is also one of the best food sources of the anti-oxide the folate. Anti-oxidant foods work as disarmers that neutralise Free radical cells in our bodies, therefore reducing the risk of potential diseases such as heart disease etc.

Combine this all with the Sweet Potato, which is full of vitamin A and one of the best foods that we can eat.


225g Sirloin Steak ( 213 Calories, 11.4g Fat, 0.5g Carbs, 27.6g Protein)

150g Mushrooms ( 12 Calories, 0.75g Fat, 0.75g Carbs, 1.5g Protein)

50g Spinach ( 9 Calories, 0.5g Fat, 0.5g Carbs, 1.3g Protein)

Sachet of Peppercorn Sauce ( 361 Calories, 6.6g Fat, 58.8g Carbs, 14.7g Protein)

300ml of Semi Skimmed Milk ( 150 Calories, 5.4g Fat, 14.4g Carbs, 10.8g Protein)

30ml House Sauvignon Blanc White Wine ( 23.66 Calories, 0g Fat, 0g Carbs, 0g Protein)

50ml of Elmlea Single Light Cream ( 62 Calories, 5g Fat, 2.2g Carbs, 1.65g Protein)

2 Medium sized Sweet Potatoes ( 180 Calories, 0g Fat, 41g Carbs, 4g Protein)


1) Pre Heat the oven to 200C.

2) Peel the Sweet Potatoes and then thinly chop them length ways in to to approximately 2cm long wedges. Place on a baking tray and sprinkle with a tablespoon of olive oil and cook in the oven for 20-25 minutes.

3) Meanwhile, thinly chop the Mushrooms and fry in a wok with a teeny bit of vegetable oil for approximately 5 minutes on a medium heat until softened. Set aside on a plate.

4) Tip the sachet of peppercorn sauce in to the wok and mix with the milk. Bring to the boil and gently stir until the sauce thickens.

5) Add the Single Cream and white wine and continue to stir and bring to boil for a further few minutes. Take off heat and set aside. Add the mushrooms to the sauce at this point and mix well.

6) Put the Sirloin Steak in a large frying pan ready. Sprinkle with quite a fair amount of salt and pepper. With about 8 minutes of the cooking time on the wedges remaining, cook the steak for 3- 4 minutes on each side with 1 tbsp of olive oil until medium or medium- well.

7) Take the Wedges out of the oven, dish up on to the serving plate and next add the succulent steak, sliced and neatly stacked and presented, but keeping the steaks juices and oil etc in the pan.

8) Cook the 50g of Spinach in the juices of the steak and remaining oil until it wilts and add to the plate.

9) Quickly Re-heat the peppercorn sauce with the mushrooms mixed in with it and neatly sprinkle over the dish.


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