Pepper steak with roasted vegetables

250g pumpkin, peeled, cut into 3cm pieces

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. 

Roast Chicken and vegetables

WW 7pt

serves 4

1 tbs olive oil

4 x 2o0g skinless chicken marylands

400g baby potatoes, halved

250g pumpkin, peeled, cut into 3 cm pieces

2 small zucchini, cut into 3cm lengths

250g cherry tomatoes

1 tbs fresh rosemary

Preheat oven to 200C. Spray a large baking dish with oil.

Heat 2 teaspoons oil in a large non-sick frying pan. Cook the chicken over high heat for 3-4 minutes or until browned all over. Arrange the chicken and potatoes in the prepared dish. Bake for 30 minutes.

Add the pumpkin, zucchini, tomatoes and rosemary to the dish. Drizzle with remaining oil. Seas with salt and freshly ground pepper. Bake for a further 3o minutes or until the chicken is cooked through and the vegetable are tender. Serve.