A beautiful bechamel sauce is dotted with crushed black peppercorns, which is poured over a made-from-scratch cornflake crusted beef schnitzel. Your passion for homemade cooking is clear on the plate as you serve this delicious steak & sauce with NOMU Does Everything-spiced potato wedges. A simply cucumber salad add a fresh, green element to this hearty dinner.
Serving guide
Choose your portion size.
Potato WEDGES
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil, NOMU rub and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
HOMEMADE SCHNITZEL
Pat the steak dry with paper towel. Using a rolling pin, flatten the steak to about 1- 2cm thick and season. Whisk 1 egg and a splash of water in a bowl. Prepare two shallow dishes: one containing ⅔ of flour (lightly season), and one containing the cornflake crumb. Coat the steak in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Set aside.
FRY UNTIL CRISPY
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed steak until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
PEPPERCORN SAUCE
Place a clean pan over medium heat with 15g [30g]|#7DA0D7 of butter. Once melted, vigorously whisk in the remaining flour to form the roux. Cook out for 2-3 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly, adding in the peppercorns. If the béchamel is too thick for your liking, loosen with warm water in increments. Remove from the heat and season to taste. In a separate bowl, combine the salad leaves, Cucumber and salad dressing.
DINNER = DONE
Plate up the crunchy steak, and top with the peppercorn sauce. Serve with Potato wedges and finish with the dressed salad leaves and Cucumber. Well done, Chef.
Potato WEDGES
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil, NOMU rub and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
HOMEMADE SCHNITZEL
Pat the steak dry with paper towel. Using a rolling pin, flatten the steak to about 1- 2cm thick and season. Whisk 1 egg and a splash of water in a bowl. Prepare two shallow dishes: one containing ⅔ of flour (lightly season), and one containing the cornflake crumb. Coat the steak in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Set aside.
FRY UNTIL CRISPY
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed steak until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
PEPPERCORN SAUCE
Place a clean pan over medium heat with 15g [30g]|#7DA0D7 of butter. Once melted, vigorously whisk in the remaining flour to form the roux. Cook out for 2-3 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly, adding in the peppercorns. If the béchamel is too thick for your liking, loosen with warm water in increments. Remove from the heat and season to taste. In a separate bowl, combine the salad leaves, Cucumber and salad dressing.
DINNER = DONE
Plate up the crunchy steak, and top with the peppercorn sauce. Serve with Potato wedges and finish with the dressed salad leaves and Cucumber. Well done, Chef.
Potato WEDGES
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil, NOMU rub and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
HOMEMADE SCHNITZEL
Pat the steak dry with paper towel. Using a rolling pin, flatten the steak to about 1- 2cm thick and season. Whisk 2 eggs and a splash of water in a bowl. Prepare two shallow dishes: one containing ⅔ of flour (lightly season), and one containing the cornflake crumb. Coat the steak in the seasoned flour, dusting off any excess flour. Coat in the whisked eggs, and lastly the crumb. Repeat this step with each steak. Set aside.
FRY UNTIL CRISPY
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed steak until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
PEPPERCORN SAUCE
Place a clean pan over medium heat with 45g [60g]|#7DA0D7 of butter. Once melted, vigorously whisk in the remaining flour to form the roux. Cook out for 2-3 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly, adding in the peppercorns. If the béchamel is too thick for your liking, add an extra splash of water. If the béchamel is too thick for your liking, loosen with warm water in increments. Remove from the heat and season to taste. In a separate bowl, combine the salad leaves, Cucumber and salad dressing.
DINNER = DONE
Plate up the crunchy steak, and top with the peppercorn sauce. Serve with Potato wedges and finish with the dressed salad leaves and Cucumber. Well done, Chef.
Potato WEDGES
Preheat the oven to 200°C. Spread the Potato on a roasting tray. Coat in oil, NOMU rub and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
HOMEMADE SCHNITZEL
Pat the steak dry with paper towel. Using a rolling pin, flatten the steak to about 1- 2cm thick and season. Whisk 2 eggs and a splash of water in a bowl. Prepare two shallow dishes: one containing ⅔ of flour (lightly season), and one containing the cornflake crumb. Coat the steak in the seasoned flour, dusting off any excess flour. Coat in the whisked eggs, and lastly the crumb. Repeat this step with each steak. Set aside.
FRY UNTIL CRISPY
Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed steak until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel.
PEPPERCORN SAUCE
Place a clean pan over medium heat with 45g [60g]|#7DA0D7 of butter. Once melted, vigorously whisk in the remaining flour to form the roux. Cook out for 2-3 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly, adding in the peppercorns. If the béchamel is too thick for your liking, add an extra splash of water. If the béchamel is too thick for your liking, loosen with warm water in increments. Remove from the heat and season to taste. In a separate bowl, combine the salad leaves, Cucumber and salad dressing.
DINNER = DONE
Plate up the crunchy steak, and top with the peppercorn sauce. Serve with Potato wedges and finish with the dressed salad leaves and Cucumber. Well done, Chef.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R266.81
for 4 servings · R66.70 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R22.99 · 23% of packR5.25
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Caesar Dressing needs 80 mlCreamy Caesar Dressing 300 ml 300 ml at R52.99 · 27% of packR14.13
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R75.99 · 11% of packR8.68
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Corn Flakes needs 160 gKellogg's Corn Flakes 1 kg 1 kg at R87.99 · 16% of packR14.08
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Crushed Black Peppercorns needs 10 mlBlack Peppercorns in Grinder 40 g R47.99 · whole pack (size can't be divided)R47.99
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Beef Sirloin needs 640 gHalaal Matured Thick-Cut Beef Sirloin Steak Avg 600 g 600 g at R148.49 · 1.07× packR158.39
Not in the Woolies basket — source these elsewhere:
- Full Cream UHT Milk
- NOMU Does Everything
- Cake Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crunchy Sirloin & Peppercorn sauce?
The preparation time for Crunchy Sirloin & Peppercorn sauce with potato wedges is between 40 and 55 minutes.
What is the total time required to make Crunchy Sirloin & Peppercorn sauce with potato wedges?
The total time required to make Crunchy Sirloin & Peppercorn sauce with potato wedges is between 45 and 60 minutes.
How many servings does Crunchy Sirloin & Peppercorn sauce provide?
4 servings
What are the main ingredients in Crunchy Sirloin & Peppercorn sauce?
Beef Sirloin, Caesar Dressing, Cake Flour, Corn Flakes, Crushed Black Peppercorns, Cucumber, Full Cream UHT Milk, Green Leaves, Nomu Does Everything, Potato
What is the nutritional information of Crunchy Sirloin & Peppercorn sauce?
Calories: 781, Carbs: 89 grams, Fat: grams, Protein: 47.5 grams, Sugar: 9.8 grams, Salt: 849 grams
How do I prepare Crunchy Sirloin & Peppercorn sauce?
DINNER = DONE: Plate up the crunchy steak, and top with the peppercorn sauce. Serve with potato wedges and finish with the dressed salad leaves and cucumber. Well done, Chef. PEPPERCORN SAUCE: Place a clean pan over medium heat with 15g [30g]|#7DA0D7 of butter. Once melted, vigorously whisk in the remaining flour to form the roux. Cook out for 2-3 minutes, stirring constantly. Slowly whisk in the milk until the sauce thickens slightly, adding in the peppercorns. If the béchamel is too thick for your liking, loosen with warm water in increments. Remove from the heat and season to taste. In a separate bowl, combine the salad leaves, cucumber and salad dressing. FRY UNTIL CRISPY: Place a pan over medium heat with enough oil to cover the base. When hot, fry the crumbed steak until golden and crispy, 2-3 minutes per side. Remove from the pan and drain on paper towel. HOMEMADE SCHNITZEL: Pat the steak dry with paper towel. Using a rolling pin, flatten the steak to about 1- 2cm thick and season. Whisk 1 egg and a splash of water in a bowl. Prepare two shallow dishes: one containing ⅔ of flour (lightly season), and one containing the cornflake crumb. Coat the steak in the seasoned flour, dusting off any excess flour. Coat in the whisked egg, and lastly the crumb. Set aside. POTATO WEDGES: Preheat the oven to 200°C. Spread the potato on a roasting tray. Coat in oil, NOMU rub and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Crunchy Sirloin & Peppercorn sauce?
Beef Sirloin, Caesar Dressing, Cake Flour, Corn Flakes, Crushed Black Peppercorns, Cucumber, Full Cream UHT Milk, Green Leaves, Nomu Does Everything, Potato
How many calories does Crunchy Sirloin & Peppercorn sauce have?
781 calories
How much fat content does Crunchy Sirloin & Peppercorn sauce have?
grams