Recipe by English_Rose
Serve up a richly flavourful meal with this recipe for peppered steak served with butterbean puree and roast mushrooms.
Top Review by CandyTX
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.
- 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
Directions See How It's Made
- 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.