Peppercorn steak with mash
A French dinner for the galley that fine in moderate seas, about 15 min hands-on.
- Dinner
- French
- ⏱ 15 min
- 🌊 Sea tolerance 3/5
- gluten-free
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Beef steak (sirloin / rump)680 g (170 g)
- Black pepper12 g (3 g)
- Cooking cream (UHT)160 g (40 g)
- Potato880 g (≈ 4 potatos) (220 g (≈ 1 potato))
- Butter40 g (10 g)
- UHT milk160 g (40 g)
Method
- Boil and mash potatoes with butter and milk.
- Press cracked pepper into the steak; sear 3 minutes a side; rest.
- Add cream to the pan, bubble 1 minute; pour over the steak.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Milk / lactose — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 693
- protein
- 42 g
- fat
- 39 g
- carbs
- 44 g
- sugar
- 5 g
- fibre
- 5 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes