Pepper Steaks with Mushroom Sauce and Creamy Mash


2 tbsp rinsed green peppercorns in brine, drained, crushed

2 tsp cracked black pepper

6 x 150g sirloin steaks

2 tsp olive oil

40g butter

400g button mushrooms, sliced thinly

1/2 cup (125ml) brandy

1 1/2 cups (375ml) beef stock

300ml cream

2 tbsp finely chopped fresh flat-leaf parsley


1.  Make creamy mash.

2.  Combine peppers in small bowl; press all over beef.  Heat oil in large frying pan; cook beef until cooked as desired.  Cover to keep warm.

3.  Melt butter in same pan; cook mushrooms, stirring, until tender.  Add brandy; bring to the boil.  Cook, stirring, until liquid has reduced slightly.  Stir in stock and cream; cook, stirring, until sauce thickens slightly; stir in parsley.

4.  Spoon sauce over beef; serve with mash and steamed beans.


1kg sebago potatoes

1 1/2 cups hot milk

50g butter, chopped coarsely

Boil potato until tender; drain.  Mash in large bowl with milk and butter.  Cover to keep warm.


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