Peppercorn Sauce:

  1. Heat the oil in a small sauce pan, add the pickled peppercorns, cook stirring, to release the peppercorns’ aromas.
  2. Stirring constantly, whisk in the cashew milk and bring to a boil. Reduce heat to a simmer and cook, stirring, till the sauce thickens.
  3. Add the demi-glace and whisk to combine.
  4. Season with salt and pepper, to taste.
  5. Remove the sauce form the heat and keep warm until ready for assembly.

Mashed potatoes:

  1. Peel the potatoes, place them in a pot and cover with cold water. Place the pot over high heat and bring to a boil. Reduce heat to a simmer and cook the potatoes until they are softened completely.
  2. Strain the cooked potatoes and place in a food mill. Pass the cooked potatoes through the mill into a bowl.
  3. Add the cashew milk and olive oil to the processed potatoes and stir to combine.
  4. Add salt and pepper, to taste and mix thoroughly.
  5. Set aside and keep warm until ready for assembly.

Redefine Beef Flank:

  1. Remove the Redefine Meat from the package.
  2. Slice the Redefine Beef Flank, against the grain, into three medallions, 3cm (1.18 inches) wide.
  3. Rub generously with oil.
  4. Pan sear the medallions over medium to high heat, about 3-5 minutes per side (until, an instant read thermometer inserted into the center of each medallion, reaches a temp of 72°C (160°F).
  5. Remove the medallions from the pan and slice along the grain into 30 small ½ -1cm (1/5-2/5 inch) thick, slices.
  6. Season with flaky salt, crushed black pepper and olive oil.
  7. Warm a serving plate.
  8. Arrange the slices of Redefine Beef Flank in the center of the warm plate nest to the mass potatoes.
  9. Attractively spoon some of the mashed potatoes alongside the Redefine Beef Flank.
  10. Sauce the Redefine Beef Flank generously.
  11. Serve
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Peppercorn Sauce

10g (2 tsps.) canola Oil

20g (4 tsps.) pickled green peppercorns

200g (7 oz) cashew milk

100g (3 ½ fl. oz) vegan demi-glace

5g (1 tsp) salt

Mashed potatoes

400g (14 oz) Blue Belle potatoes

150g (5 fl. oz) cashew milk

30g (2 tbsps.) olive oil

salt, to taste

freshly ground black pepper, to taste