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Pepper Steak With Butter Bean Mash and Portabella Mushrooms. Recipe

Pepper Steak With Butter Bean Mash and Portabella Mushrooms. Recipe

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Pepper Steak With Butter Bean Mash and Portabella Mushrooms.

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Ingredients:

Serving

1 tsp anchovy essence
2 oz butter, softened
1 tbsp extra virgin olive oil
2 large portabella mushrooms , wiped clean but not peeled
1 small onion, finely diced
1 garlic clove, crushed
1 (14 oz) can butter beans, drained and rinsed
2 tsp white peppercorns
2 tsp black peppercorns
2 tsp pink peppercorns
1/2 tsp sea salt
2 tsp dijon mustard
2 rib eye steaks
1 tbsp light olive oil
1/4 cup heavy cream
1 tsp horseradish sauce
1 pinch salt & freshly ground black pepper
2 tbsp parsley, chopped
2 tbsp chives, chopped
2 tbsp dry sherry

Directions:

Preheat the oven to 400°F.
Mix together the anchovy essence with half of the butter and one tablespoon of the extra-virgin olive oil.
Smear the mixture all over the mushrooms. Place in a roasting dish and cook for 12-15 minutes, when the mushrooms should be just tender.
Meanwhile melt the remaining butter in a heavy-based saucepan.
Add in the chopped onion and cook over a medium heat until just softened, around 3 minutes, then add the garlic and cook for a further minute.
Stir in the butter beans and allow to just heat through.
Place the white, black and pink peppercorns and sea salt in a pestle and mortar and roughly crush. Alternatively place in a plastic bag and use a rolling pin.
Rub the dijon mustard all over the steaks, then tip half the peppercorn mixture onto a plate. Coat both sides of one of the steaks with the salt and pepper mix.
Repeat the process with the other steak.
Heat a heavy-based frying pan until smoking hot, then add in the light olive oil.
Fry for about 2-3 minutes each side depending on thickness and how rare you like your steak. Remove from the pan and allow to rest.
Next add about 2-3 tablespoons of the cream to the butterbeans with the horseradish and season generously with salt and freshly ground pepper.
Blend or mash to a rough puree and then stir in the parsley and chives. You may need to add a little more cream if the mash is too stiff.
Finally over a high heat, de-glaze the steak pan with the sherry, stirring to incorporate all the lovely juices. Stir in the remaining mustard and the cream. Bring to a gentle bubble and thicken slightly.
Serve the steaks with the butterbean mash with the roast mushrooms on one side and a drizzle of the sherry cream sauce. Serve with wilted spinach.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1288.7 Kcal (5396 kJ)
Calories from fat	976.45 Kcal
		% Daily Value*
Total Fat	108.49g	167%
Cholesterol	297.49mg	99%
Sodium	1043.23mg	43%
Potassium	1174.34mg	25%
Total Carbs	9.81g	3%
Sugars	4.48g	18%
Dietary Fiber	2.21g	9%
Protein	63.78g	128%
Vitamin C	10.3mg	17%
Vitamin A	0.3mg	9%
Iron	6.9mg	38%
Calcium	73.1mg	7%

Amount Per 100 g
Calories	233.42 Kcal (977 kJ)
Calories from fat	176.86 Kcal
		% Daily Value*
Total Fat	19.65g	167%
Cholesterol	53.88mg	99%
Sodium	188.96mg	43%
Potassium	212.7mg	25%
Total Carbs	1.78g	3%
Sugars	0.81g	18%
Dietary Fiber	0.4g	9%
Protein	11.55g	128%
Vitamin C	1.9mg	17%
Vitamin A	0.1mg	9%
Iron	1.2mg	38%
Calcium	13.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.