Prep 30 mins
Cook 40 mins
Serve up a richly flavourful meal with this recipe for peppered steak served with butterbean puree and roast mushrooms.
- 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
- Preheat the oven to 400°F.
- Mix together the anchovy essence with half of the butter and one tablespoon of the extra-virgin olive oil.
- 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.
- Meanwhile melt the remaining butter in a heavy-based saucepan.
- 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.
- Stir in the butter beans and allow to just heat through.
- 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.
- 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.
- Repeat the process with the other steak.
- Heat a heavy-based frying pan until smoking hot, then add in the light olive oil.
- 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.
- Next add about 2-3 tablespoons of the cream to the butterbeans with the horseradish and season generously with salt and freshly ground pepper.
- 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.
- 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.
- 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.
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.