1/1 Photo of Pepper Steak With Butter Bean Mash and Portabella Mushrooms.
1 hr 10 mins
Serve up a richly flavourful meal with this recipe for peppered steak served with butterbean puree and roast mushrooms.
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- 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
- 1Preheat the oven to 400°F.
- 2Mix together the anchovy essence with half of the butter and one tablespoon of the extra-virgin olive oil.
- 3Smear the mixture all over the mushrooms. Place in a roasting dish and cook for 12-15 minutes, when the mushrooms should be just tender.
- 4Meanwhile melt the remaining butter in a heavy-based saucepan.
- 5Add 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.
- 6Stir in the butter beans and allow to just heat through.
- 7Place 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.
- 8Rub 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.
- 9Repeat the process with the other steak.
- 10Heat a heavy-based frying pan until smoking hot, then add in the light olive oil.
- 11Fry 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.
- 12Next add about 2-3 tablespoons of the cream to the butterbeans with the horseradish and season generously with salt and freshly ground pepper.
- 13Blend 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.
- 14Finally 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.
- 15Serve 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.
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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:
rib eye steaks
salt & freshly ground black pepper