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Open steak sandwich with mushrooms & peas
Open steak sandwich with mushrooms & peas
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Indulge in a savory steak sandwich with buttery mushrooms and creamy pea mash.
Ingredients:
  • 2 large (about 475g) beef porterhouse steaks, halved crossways
  • Salt & freshly ground black pepper
  • 25g butter
  • 1 garlic clove, crushed
  • 250g Swiss brown mushrooms, thinly sliced
  • 500g fresh peas, shelled
  • 60ml (1/4 cup) extra-light thickened cream
  • 4 x 2cm-thick slices sourdough bread
  • Fresh continental parsley leaves, to garnish
Instructions:
  • - Heat oil in a pan over high heat. - Season steaks with salt and pepper. - Cook each side for 4-5 minutes to your preferred doneness. Then, transfer to a plate and cover with foil to keep warm. - Reduce heat to medium, add butter and garlic to the pan, cook for 1 minute. - Add mushrooms and cook for 5 minutes until tender.
  • Boil peas until tender, about 4 minutes. Drain and return to pan. Mash with cream using a fork. Season to taste with salt and pepper.
  • Toast slices of sourdough until golden. Arrange on plates. Top with juicy steaks and sautéed mushrooms. Garnish with a sprinkle of fresh parsley. Serve alongside creamy mashed peas.

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