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    You are in: Home / Recipes / Pepper Steak With Butter Bean Mash and Portabella Mushrooms. Recipe
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    Pepper Steak With Butter Bean Mash and Portabella Mushrooms.

    Pepper Steak With Butter Bean Mash and Portabella Mushrooms.. Photo by CandyTX

    1/1 Photo of Pepper Steak With Butter Bean Mash and Portabella Mushrooms.

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    English_Rose's Note:

    Serve up a richly flavourful meal with this recipe for peppered steak served with butterbean puree and roast mushrooms.

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    Units: US | Metric


    1. 1
      Preheat the oven to 400°F.
    2. 2
      Mix together the anchovy essence with half of the butter and one tablespoon of the extra-virgin olive oil.
    3. 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. 4
      Meanwhile melt the remaining butter in a heavy-based saucepan.
    5. 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. 6
      Stir in the butter beans and allow to just heat through.
    7. 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. 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. 9
      Repeat the process with the other steak.
    10. 10
      Heat a heavy-based frying pan until smoking hot, then add in the light olive oil.
    11. 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. 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. 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. 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. 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.

    Ratings & Reviews:

    • on June 13, 2007


      This was okay, definitely French, which isn't my favorite cuisine. Tom really liked the steak and the butterbean mash. I thought the mash was too onion-y, but I LOVED the mushrooms. We made this for the ZWT3.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pepper Steak With Butter Bean Mash and Portabella Mushrooms.

    Serving Size: 1 (425 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 696.7
    Calories from Fat 439
    Total Fat 48.8 g
    Saturated Fat 23.5 g
    Cholesterol 101.7 mg
    Sodium 1482.0 mg
    Total Carbohydrate 44.0 g
    Dietary Fiber 10.9 g
    Sugars 7.8 g
    Protein 12.5 g

    The following items or measurements are not included:

    anchovy essence

    white peppercorns

    pink peppercorns

    rib eye steaks

    salt & freshly ground black pepper

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