Pepper Steak With Butter Bean Mash and Portabella Mushrooms. |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 2 |
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Serve up a richly flavourful meal with this recipe for peppered steak served with butterbean puree and roast mushrooms. Ingredients:
1 teaspoon anchovy essence |
2 ounces butter, softened |
1 tablespoon extra virgin olive oil |
2 large portabella mushrooms, wiped clean but not peeled |
1 small onion, finely diced |
1 garlic clove, crushed |
1 (14 ounce) can butter beans, drained and rinsed |
2 teaspoons white peppercorns |
2 teaspoons black peppercorns |
2 teaspoons pink peppercorns |
1/2 teaspoon sea salt |
2 teaspoons dijon mustard |
2 rib eye steaks |
1 tablespoon light olive oil |
1/4 cup heavy cream |
1 teaspoon horseradish sauce |
1 pinch salt & freshly ground black pepper |
2 tablespoons parsley, chopped |
2 tablespoons chives, chopped |
2 tablespoons dry sherry |
Directions:
1. Preheat the oven to 400°F.
2. Mix together the anchovy essence with half of the butter and one tablespoon of the extra-virgin olive oil.
3. 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.
4. Meanwhile melt the remaining butter in a heavy-based saucepan.
5. 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.
6. Stir in the butter beans and allow to just heat through.
7. 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.
8. 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.
9. Repeat the process with the other steak.
10. Heat a heavy-based frying pan until smoking hot, then add in the light olive oil.
11. 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.
12. Next add about 2-3 tablespoons of the cream to the butterbeans with the horseradish and season generously with salt and freshly ground pepper.
13. 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.
14. 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.
15. 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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