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Pepper steak with mushroom & brandy sauce
Pepper steak with mushroom & brandy sauce
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Prepare sumptuous pepper steaks with pommes Anna for 4.
Ingredients:
  • 40.00 ml coarsely ground mixed pepper medley
  • 4 (about 200g each, 3cm-thick) beef fillet steaks
  • 20g butter
  • 200g portobello mushrooms, thinly sliced
  • 80ml (1/3 cup) brandy
  • 23.40 gm Dijon mustard
  • 300ml thin cream
  • Steamed green beans, to serve
  • 4 (about 600g) desiree potatoes, peeled, thinly sliced
  • 50g butter, melted
Instructions:
  • 1. Preheat the oven to 200C. 2. Mix potato, butter, and garlic in a large bowl. Season with salt and pepper. 3. Divide the potato mixture into eight 80ml non-stick muffin pans. Press down firmly. 4. Bake for 40 minutes until golden brown and tender.
  • Spread the mixed pepper on a plate and press the steaks into the pepper to coat them. Season both sides with salt. Heat half of the butter in a heavy-based frying pan over medium-high heat. Sear the steaks for 2-3 minutes on each side for medium-rare or until desired doneness. Remove the steaks onto a plate, cover them with foil, and let them rest for 5 minutes before serving.
  • In a hot frying pan, melt the rest of the butter until it foams. Stir in the mushrooms and cook until golden, about 2 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in the brandy and let it boil for about a minute until the liquid reduces. Stir in mustard and cream and continue cooking until the sauce slightly thickens, about 2-3 minutes. Remove from heat, season with salt and pepper.
  • Plate the pommes Anna, then top each plate with a pepper steak and steamed beans. Drizzle generously with the luxurious mushroom & brandy sauce. Serve promptly.

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