Pepper steak with mushroom sauce and creamy mash

 
photography by: Louis Hiemstra

This simple classic is the perfect weeknight meal.

Serves: 4
Preparation: 20 minutes
Cooking: 10-15 minutes

2 Tbsp green peppercorns in brine, drained and crushed
3 tsp ground black pepper
4 beef steaks
4 tsp olive oil
80g (3 oz) butter
400g (14 oz) brown mushrooms, thinly sliced
2 cloves of garlic, crushed
½ cup verjuice
1 cup good quality beef stock
300 ml (10 fl oz) cream
3 Tbsp flat leaf parsley, chopped
 
Creamy mashed potatoes:
500g (17 oz) potatoes
2 Tbsp butter
¼ cup milk
salt and ground black pepper
 
Sugar snap peas, to serve
 
Prepare the creamy mash by boiling the potatoes until soft. Drain and crush while still hot with the butter and milk. Season to taste and keep warm.  
Combine the peppercorns and ground black pepper and press all over the beef using a fork.
Heat the oil and half of the butter in a large heavy based frying pan over a high heat. Add the steaks, reduce heat to medium and cook for 2-3 minutes on each side for medium-rare or cook until desired doneness is achieved.
Remove the steaks from the pan and allow to rest.  Add the butter to the pan and melt, add the mushrooms and sauté until tender.
Add the verjuice and bring to a gentle boil, stir in the stock and cream and cook stirring until the sauce thickens slightly.
Stir in the parsley and serve over the steaks with creamy mashed potatoes and steamed sugar snap peas.
 
Variations:
Grill or pan-fry steaks to desired doneness and top with herb or chili butter. Serve with boiled new potatoes or shoestring fries.
Make prego rolls by sandwiching minute steaks in-between buttered bread rolls. Serve with chili relish or homemade tomato sauce.