450g baby new potatoes, halved
1 medium red onion, cut into thin wedges
2 small carrots, cut into 3cm pieces
1 medium red capsicum, cut into 3cm pieces
4 x 125g beef fillet steaks
1/2 tsp cracked pepper
1/2 cup (120g) Sour Cream
2 tbs bottled green peppercorns, drained, slightly crushed
1 tsp corn flour
2 tbs finely chopped fresh chives
1/ preheat oven to 180C (fan forced). Place pumpkin, potatoes, onion, carrot and capsicum in a large baking dish. Spray with oil and toss to coat. Roast for 35-40 minutes or until golden and tender.
2. Meanwhile, spray a large non-stick frying pan with oil and heat over medium-high heat. Sprinkle beef with cracked pepper. Cook for 3-4 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest beef for 5 minutes before slicing thickly.
3. Add sour cream and green peppercorns to pan. Stir until sauce is hot. Blend corn flour with 2 tsp water in a small bowl to make a smooth paste. Stir corn flour mixture into sauce. Cook, stirring, until sauce boils and thickens. Stir in chives.
4. Arrange steak on a serving plate and drizzle with pepper sauce. Serve with roasted vegetables.
