5 from 4 votes

Valentine’s Menu: Garlic Bread Bruschetta, Peppercorn Steak & Mousse

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A budget take on a boujee classic without any compromise on flavour. These steak medallions were the perfect meat to pair with this rich and punchy peppercorn sauce.
Prep time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Makes: 2

Table of Contents

  1. What's on the menu?
  2. Shopping List
  3. Tips & tricks for the best date
  4. Timetable

What’s on the menu?

Starter: Garlic Bread Bruschetta

Main: Steak & Peppercorn Sauce with Creamy Mash

Dessert: Chocolate Mousse

Shopping List

250g cherry tomatoes, finely chopped (£0.65)

1 red onion (£0.14)

1 garlic bread baguette (170g) (£0.37) 

Bunch of fresh basil (£0.55)

2 tender beef medallion steaks (£4.50)

300ml double cream (£1.35)

4 potatoes, peeled and chopped into quarters (£0.43)

3 eggs (only whites used), (£1.30)

100g milk chocolate  (£0.36)

Total: £9.61

Check your cupboard essentials (not included in price due to small quantities: dried thyme, red wine vinegar, salt & pepper, extra virgin olive oil, vegetable/rapeseed oil, soy sauce or Worcester sauce, optional butter).

Tips & tricks for the best date

  • When cooking your steak, don’t use a non-stick frying pan as you achieve a better sear and more sticky meaty bits to flavour the sauce when using a stainless steel pan/ cast iron pan.
  • Don’t skip the sieve step when prepping the tomatoes. This gets rid of excess moisture and prevents your garlic bread from getting wet and soggy.
  • Allow your steak to come up to room temp before cooking. Remove from the fridge at least 30 mins before searing.
  • I use the starchy water to achieve a smooth mash consistency, but if you have milk to hand you could substitute here for an even creamier mash.


So that you have the best, least chaotic date – I’ve outlined some prep that you can do before your date arrives.

Ahead of time:

  • The first thing you should make is the chocolate mousse, as this needs to set in the fridge/freezer & doesn’t need to be served immediately.
  • Make the bruschetta mix just before your date arrives. Leave out of the fridge as you don’t want a super cold bite of tomato.
  • Peel your potatoes and put them in cold water in the fridge – without the cold water, they’ll go grey and sad looking.

Show time:

  • Bake the garlic bread & top with your prepped bruschetta mix. Top with fresh basil and enjoy.
  • Make the steak, peppercorn sauce & mash together to test compatibility 😏
  • Add some chocolate shavings on top of the set mousse & enjoy.

Garlic Bread Bruschetta

5 from 2 votes
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2


  • 250 g cherry tomatoes, finely chopped
  • ½ red onion, finely diced
  • 6 rounds of garlic bread
  • A few basil leaves

Cupboard Essentials

  • Salt & Pepper
  • 1 tbsp extra virgin olive oil


Preheat oven according to packet instructions

  • Place 6 rounds of garlic bread onto a baking tray and place into the oven for 5 - 10 minutes.
  • Add the cherry tomatoes into a sieve sitting over a bowl. Season generously with salt and stir to combine. This will get rid of the excess moisture.
  • After 5 minutes, add the cherry tomatoes into a bowl with the diced red onion. Drizzle extra virgin olive oil into the bowl and stir to combine.
  • Scatter the tomato mix over the toasted/grilled bread. Top with fresh basil leaves and an optional sprinkle of pepper.


Servings: 2 servings

Steak & Peppercorn Sauce with Creamy Mash

5 from 4 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
A budget take on a boujee classic without any compromise on flavour. These steak medallions were the perfect meat to pair with this rich and punchy peppercorn sauce.


  • 2 tender beef medallion steaks
  • ½ red onion
  • 150 ml double cream
  • 4 potatoes (approx 600g grams, peeled)
  • Fresh basil, finely chopped to serve

Cupboard Essentials

  • 1 tbsp rapeseed oil
  • ½ -1 tbsp coarse black pepper, + extra for steak & serving
  • ½ tsp thyme
  • 1 tbsp soy sauce/Worcester sauce
  • 1 tsp red wine vinegar/white wine vinegar
  • 1 butter, optional
  • Salt


Ensure that your steak is left at room temp at least 30 mins before cooking.

  • Start by heavily salting boiling water in a medium saucepan. Add the potatoes into the pan and cook for 15-20 minutes or until fork tender.
  • Meanwhile, season your steaks with salt and pepper on both sides. Preheat your pan so that it’s really hot.
  • Add rapeseed oil/vegetable oil into your pan and once the pan is smoking hot, add your steaks. Depending on how rare you want your steaks & the thickness of your steaks, cook time will vary. I seared the first side for 1 minute and the second for 30 seconds for medium rare with my steaks.
  • Set the steaks aside to rest. Reduce the heat to medium/low and deglaze the pan with a spatula. Add optional butter into the pan along with half a red onion, coarse pepper and dried thyme. Season with salt and cook for around 4 minutes, or until softened.
  • Pour the cream, soy sauce and red wine vinegar into the pan and cook until slightly reduced, around 2 minutes. If you like a loser sauce, add a few tbsp of water until you get your desired consistency.
  • Reserving some of the salty starchy water, drain your boiled potatoes. Add around 2 ladles of water and a few knobs of butter, then either blend with a hand blender or use a potato masher until smooth.
  • Serve a swoosh of mash, your steak (sliced into strips against the grain) and a big drizzle of pepper corn sauce. Top with finely chopped fresh basil.


Servings: 2 servings

3 Ingredient Chocolate mousse

5 from 1 vote
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2


  • 3 egg whites
  • 100 g milk chocolate
  • 150 ml double cream


  • Use a hand blender or whisk to whip the double cream, until a whipped cream consistency is achieved.
  • After this, separate the egg whites from the yolks. Don’t throw the yolks away, save them for a carbonara!
  • Whisk the egg whites until you achieve stiff peaks, this is when you lift the whisk up and the egg white holds it’s shape (=forming a peak.)
  • Melt 90g of the chocolate in the microwave for 30 seconds and then stir and repeat for another 30 seconds.
  • Combine the melted chocolate and cream first by whisking together and then fold in the egg whites slowly to keep it aerated.
  • Pop in the freezer for half an hour to set or fridge for an hour, then when it’s time to eat add some chocolate shavings. Dig in!


Servings: 2 servings

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