Name: Pepper steaks with mushroom sauce and creamy mash
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: Pepper steaks with mushroom sauce; 2 tablespoon green peppercorns in brine, drained, rinsed, crushed; 2 teaspoon cracked black peppercorns; 6 150g beef scotch fillet or eye fillet steaks; 2 teaspoon olive oil; 40 gram butter; 400 gram swiss brown mushrooms, sliced thinly; 1/2 cup (125ml) brandy; 1 1/2 (375ml) beef stock; 300 millilitre cream; 2 tablespoon finely chopped fresh flat-leaf parsley; Creamy mash; 1 kilogram sebago potatoes, coarsely chopped; 1/2 (125ml) hot milk; 50 gram butter, coarsely chopped

Ingredients

Pepper steaks with mushroom sauce

2 tablespoon green peppercorns in brine, drained, rinsed, crushed

2 teaspoon cracked black peppercorns

6 150g beef scotch fillet or eye fillet steaks

2 teaspoon olive oil

40 gram butter

400 gram swiss brown mushrooms, sliced thinly

1/2 cup (125ml) brandy

1 1/2 (375ml) beef stock

300 millilitre cream

2 tablespoon finely chopped fresh flat-leaf parsley

Creamy mash

1 kilogram sebago potatoes, coarsely chopped

1/2 (125ml) hot milk

50 gram butter, coarsely chopped

Method

1.To make creamy mash, boil, steam or microwave potatoes until tender; drain. Mash in a large bowl with milk and butter. Cover to keep warm.

2.Combine the peppercorns in a small bowl; press all over the beef. In a large frying pan, heat oil; cook steak 2-3 minutes on each side, or until cooked to taste. Cover with foil and rest.

3.In the same pan, melt butter. Cook mushrooms, stirring, until tender. Add brandy and bring to boil. Cook, stirring, until liquid has reduced slightly. Stir in stock and cream. Continue stirring until sauce thickens slightly, then stir in parsley.

4.Spoon sauce over beef and serve with creamy mash.

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Ingredients

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