Venison Steak & Creamy Peppercorn Sauce

Finely chop the remaining garlic (or use a garlic press). Trim and halve the broccolini lengthways. Roughly chop the silverbeet. Lightly crush the black peppercorns (see ingredients list) in a pestle and mortar or in their sachet using a rolling pin.

When the veggies have 15 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the broccolini and cook, tossing, until tender, 4-5 minutes. Add the pine nuts, silverbeet and chopped garlic and cook until fragrant and slightly wilted, 2-3 minutes. Season to taste. Transfer to a medium bowl and cover to keep warm.

See Top Steak Tips (bottom) for extra info! Season the venison steak with salt and pepper. Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the steak for 2-3 minutes on each side (depending on thickness), or until cooked to your liking. Transfer to a plate to rest and cover to keep warm.

Top Steak Tips! Use paper towel to pat steak dry before seasoning. Check if steak is done by pressing on it gently with tongs - rare steak is soft, medium is springy and well-done is firm. For ultimate tenderness, let steak rest on a plate for 5 minutes before slicing.

While the steak is resting, allow the pan to cool slightly, then return to a low heat. Add the longlife cream (see ingredients list), beef-style stock powder (1/2 sachet for 2 people/ 1 sachet for 4 people) and crushed peppercorns and cook until warmed and infused with peppercorn flavour, 2-3 minutes. Stir in any steak resting juices and season with salt.