eCook Meal
VENISON STEAK & PEPPERCORN SAUCE
with buttery gem squash mash & shavings of Italian-style hard cheese
Not just any steak: rosemary-and-butter-basted venison steak! Not just any mash: low-carb, golden gem squash mash! Not just any pepper sauce: silky crème fraĂ®che, rainbow peppercorn, and garlic sauce. Not just any weeknight dinner…
Serving guide
Choose your portion size.
LET’S GET GOING
Boil the kettle. Place the gem squash in a pot and fully submerge in cold water. Bring to the boil and cook for 20-25 minutes until they can be easily pierced with a knife. Dilute the stock with 50ml of boiling water. Coarsely crush the peppercorns using a pestle and mortar or the back of a sturdy knife and set aside.
LET’S GET SAUCY
When the gem squash has reached the halfway mark, place a small pot over a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated Garlic and crushed peppercorns for about a minute until fragrant. Pour in the diluted stock and allow to simmer for 1-2 minutes until slightly reduced, stirring occasionally. Mix in the crème fraîche and simmer for another minute, stirring occasionally. Season to taste and remove from the heat on completion. Pop on a lid and set aside to keep warm until serving.
LET’S GET FRESH
Place the rinsed salad leaves in a bowl with three-quarters of the hard cheese shavings. Toss through the cab sauv vinegar and some seasoning to taste. Set aside for serving.
SIZZLE THAT STEAK
Place a nonstick pan over a high heat with a drizzle of oil. Pat the steak dry with some paper towel and season. When the pan is hot, fry the steak for 6-8 minutes, shifting and turning as it colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 2 minutes, add in a knob of butter and the rinsed Rosemary sprig and use it to baste the steak. Remove from the heat on completion and set aside to rest for 5 minutes before thinly slicing.
WHAT A GEM...
When the gem squash are cooked, remove from the pot and cut in half. Scoop out the seeds and discard, then scoop the flesh into a bowl. Add a small knob of butter or a drizzle of oil and season to taste. Mash with a fork until the flesh is smooth and the butter has melted (if used).
DINNER’S READY!
Dish up spoonfuls of buttery gem squash mash next to some dressed salad. Lay the Rosemary-infused steak slices alongside, and pour over the creamy peppercorn sauce. If you'd like, pick off the rosemary leaves and sprinkle them over the steak, discarding the stalk. Garnish with the remaining hard cheese shavings. Tuck in, Chef!
LET’S GET GOING
Boil the kettle. Place the gem squash in a pot and fully submerge in cold water. Bring to the boil and cook for 20-25 minutes until they can be easily pierced with a knife. Dilute the stock with 80ml of boiling water. Coarsely crush the peppercorns using a pestle and mortar or the back of a sturdy knife and set aside.
LET’S GET SAUCY
When the gem squash has reached the halfway mark, place a small pot over a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated Garlic and crushed peppercorns for about a minute until fragrant. Pour in the diluted stock and allow to simmer for 2-3 minutes until slightly reduced, stirring occasionally. Mix in the crème fraîche and simmer for a further 1-2 minutes, stirring occasionally. Season to taste and remove from the heat on completion. Pop on a lid and set aside to keep warm until serving.
LET’S GET FRESH
Place the rinsed salad leaves in a bowl with three-quarters of the hard cheese shavings. Toss through the cab sauv vinegar and some seasoning to taste. Set aside for serving.
SIZZLE THAT STEAK
Place a nonstick pan over a high heat with a drizzle of oil. Pat the steak dry with some paper towel and season. When the pan is hot, fry the steak for 6-8 minutes, shifting and turning as it colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 2 minutes, add in a knob of butter and the rinsed Rosemary sprigs and use them to baste the steak. Remove from the heat on completion and set aside to rest for 5 minutes before thinly slicing.
WHAT A GEM...
When the gem squash are cooked, remove from the pot and cut in half. Scoop out the seeds and discard, then scoop the flesh into a bowl. Add a small knob of butter or a drizzle of oil and season to taste. Mash with a fork until the flesh is smooth and the butter has melted (if used).
DINNER’S READY!
Dish up spoonfuls of buttery gem squash mash next to some dressed salad. Lay the Rosemary-infused steak slices alongside, and pour over the creamy peppercorn sauce. If you'd like, pick off the rosemary leaves and sprinkle them over the steak, discarding the stalks. Garnish with the remaining hard cheese shavings. Tuck in, Chef!
LET’S GET GOING
Boil the kettle. Place the gem squash in a pot and fully submerge in cold water. Bring to the boil and cook for 20-25 minutes until they can be easily pierced with a knife. Dilute the stock with 80ml of boiling water. Coarsely crush the peppercorns using a pestle and mortar or the back of a sturdy knife and set aside.
LET’S GET SAUCY
When the gem squash has reached the halfway mark, place a small pot over a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated Garlic and crushed peppercorns for about a minute until fragrant. Pour in the diluted stock and allow to simmer for 2-3 minutes until slightly reduced, stirring occasionally. Mix in the crème fraîche and simmer for a further 1-2 minutes, stirring occasionally. Season to taste and remove from the heat on completion. Pop on a lid and set aside to keep warm until serving.
LET’S GET FRESH
Place the rinsed salad leaves in a bowl with three-quarters of the hard cheese shavings. Toss through the cab sauv vinegar and some seasoning to taste. Set aside for serving.
SIZZLE THAT STEAK
Place a nonstick pan over a high heat with a drizzle of oil. Pat the steak dry with some paper towel and season. When the pan is hot, fry the steak for 6-8 minutes, shifting and turning as it colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 2 minutes, add in a knob of butter and the rinsed Rosemary sprigs and use them to baste the steak. Remove from the heat on completion and set aside to rest for 5 minutes before thinly slicing.
WHAT A GEM...
When the gem squash are cooked, remove from the pot and cut in half. Scoop out the seeds and discard, then scoop the flesh into a bowl. Add a small knob of butter or a drizzle of oil and season to taste. Mash with a fork until the flesh is smooth and the butter has melted (if used).
DINNER’S READY!
Dish up spoonfuls of buttery gem squash mash next to some dressed salad. Lay the Rosemary-infused steak slices alongside, and pour over the creamy peppercorn sauce. If you'd like, pick off the rosemary leaves and sprinkle them over the steak, discarding the stalks. Garnish with the remaining hard cheese shavings. Tuck in, Chef!
LET’S GET GOING
Boil the kettle. Place the gem squash in a pot and fully submerge in cold water. Bring to the boil and cook for 25-30 minutes until they can be easily pierced with a knife. Dilute the stock with 100ml of boiling water. Coarsely crush the peppercorns using a pestle and mortar or the back of a sturdy knife and set aside.
LET’S GET SAUCY
When the gem squash has reached the halfway mark, place a small pot over a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated Garlic and crushed peppercorns for about a minute until fragrant. Pour in the diluted stock and allow to simmer for 3-4 minutes until slightly reduced, stirring occasionally. Mix in the crème fraîche and simmer for a further 2-3 minutes, stirring occasionally. Season to taste and remove from the heat on completion. Pop on a lid and set aside to keep warm until serving.
LET’S GET FRESH
Place the rinsed salad leaves in a bowl with three-quarters of the hard cheese shavings. Toss through the cab sauv vinegar and some seasoning to taste. Set aside for serving.
SIZZLE THAT STEAK
Place a large, nonstick pan over a high heat with a drizzle of oil. Pat the steaks dry with some paper towel and season. When the pan is hot, fry the steaks for 6-8 minutes, shifting and turning as they colour until browned all over and cooked to your preference. (The time this takes will depend on the thickness of the steaks. The time frame recommended will yield a medium-rare result.) During the final 2 minutes, add in a knob of butter and the rinsed Rosemary sprigs and use them to baste the steaks. Remove from the heat on completion and set aside to rest for 5 minutes before thinly slicing.
WHAT A GEM...
When the gem squash are cooked, remove from the pot and cut in half. Scoop out the seeds and discard, then scoop the flesh into a bowl. Add a small knob of butter or a drizzle of oil and season to taste. Mash with a fork until the flesh is smooth and the butter has melted (if used).
DINNER’S READY!
Dish up spoonfuls of buttery gem squash mash next to some dressed salad. Lay the Rosemary-infused steak slices alongside, and pour over the creamy peppercorn sauce. If you'd like, pick off the rosemary leaves and sprinkle them over the steak, discarding the stalks. Garnish with the remaining hard cheese shavings. Tuck in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R319.66
for 4 servings · R79.91 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Rainbow Peppercorns needs 30 mlRainbow Peppercorns in Grinder 45 g R59.99 · whole pack (size can't be divided)R59.99
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R36.99 · 80% of packR29.59
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Beef Stock needs 10 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 2% of packR1.10
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Italian-Style Hard Cheese needs 60 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 23% of packR16.15
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Garlic Clove needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Gem Squash needs 8Gem Squash 1 kg R29.99 · whole pack (size can't be divided)R29.99
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Fresh Rosemary needs 10 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR2.31
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Venison Steak needs 640 gFree Range Venison Steaks Avg 500 g 500 g at R119.50 · 1.28× packR152.96
Not in the Woolies basket — source these elsewhere:
- Cabernet Sauvignon Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for VENISON STEAK & PEPPERCORN SAUCE?
The preparation time for VENISON STEAK & PEPPERCORN SAUCE with buttery gem squash mash & shavings of Italian-style hard cheese is between 25 and 35 minutes.
What is the total time required to make VENISON STEAK & PEPPERCORN SAUCE with buttery gem squash mash & shavings of Italian-style hard cheese?
The total time required to make VENISON STEAK & PEPPERCORN SAUCE with buttery gem squash mash & shavings of Italian-style hard cheese is between 40 and 55 minutes.
How many servings does VENISON STEAK & PEPPERCORN SAUCE provide?
4 servings
What are the main ingredients in VENISON STEAK & PEPPERCORN SAUCE?
Beef, Beef Stock, Cabernet Sauvignon Vinegar, Creme Fraiche, Garlic, Gem Squash, Grated Italian-style Hard Cheese, Rainbow Peppercorns, Rosemary, Salad Leaves, Venison Steak
What is the nutritional information of VENISON STEAK & PEPPERCORN SAUCE?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare VENISON STEAK & PEPPERCORN SAUCE?
LET’S GET FRESH: Place the rinsed salad leaves in a bowl with three-quarters of the hard cheese shavings. Toss through the cab sauv vinegar and some seasoning to taste. Set aside for serving. DINNER’S READY!: Dish up spoonfuls of buttery gem squash mash next to some dressed salad. Lay the rosemary-infused steak slices alongside, and pour over the creamy peppercorn sauce. If you'd like, pick off the rosemary leaves and sprinkle them over the steak, discarding the stalks. Garnish with the remaining hard cheese shavings. Tuck in, Chef! LET’S GET SAUCY: When the gem squash has reached the halfway mark, place a small pot over a medium heat with a drizzle of oil or knob of butter. When hot, sauté the grated garlic and crushed peppercorns for about a minute until fragrant. Pour in the diluted stock and allow to simmer for 2-3 minutes until slightly reduced, stirring occasionally. Mix in the crème fraîche and simmer for a further 1-2 minutes, stirring occasionally. Season to taste and remove from the heat on completion. Pop on a lid and set aside to keep warm until serving. SIZZLE THAT STEAK: Place a nonstick pan over a high heat with a drizzle of oil. Pat the steak dry with some paper towel and season. When the pan is hot, fry the steak for 6-8 minutes, shifting and turning as it colours until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) During the final 2 minutes, add in a knob of butter and the rinsed rosemary sprigs and use them to baste the steak. Remove from the heat on completion and set aside to rest for 5 minutes before thinly slicing. WHAT A GEM...: When the gem squash are cooked, remove from the pot and cut in half. Scoop out the seeds and discard, then scoop the flesh into a bowl. Add a small knob of butter or a drizzle of oil and season to taste. Mash with a fork until the flesh is smooth and the butter has melted (if used). LET’S GET GOING: Boil the kettle. Place the gem squash in a pot and fully submerge in cold water. Bring to the boil and cook for 20-25 minutes until they can be easily pierced with a knife. Dilute the stock with 80ml of boiling water. Coarsely crush the peppercorns using a pestle and mortar or the back of a sturdy knife and set aside.
What should be prepared from my kitchen to make VENISON STEAK & PEPPERCORN SAUCE?
Beef, Beef Stock, Cabernet Sauvignon Vinegar, Creme Fraiche, Garlic, Gem Squash, Grated Italian-style Hard Cheese, Rainbow Peppercorns, Rosemary, Salad Leaves, Venison Steak
How many calories does VENISON STEAK & PEPPERCORN SAUCE have?
calories
How much fat content does VENISON STEAK & PEPPERCORN SAUCE have?
grams