Photo by Julie O’Malley
Pepper Steak with Mushroom Sauce
Serves 4
2 Tbsp crushed mixed peppercorns
4 x 150g sirloin or New York steaks
30g unsalted butter
2 Tbsp olive oil, plus extra to brush
2 eschalots, finely chopped
300g mixed mushrooms (such as Swiss browns and shiitakes), sliced if large
3-4 thyme sprigs
1 Tbsp plain flour
1/3 cup (80ml) Moondah Brook Cabernet Sauvignon 2001
1 tsp Worcestershire sauce
1 tsp tomato paste
1/2 tsp Dijon mustard
1/2 cup (125ml) good-quality beef stock
Mashed potato and watercress leaves, to serve
1. Mix peppercorns with 1/2 teaspoon sea salt. Brush steaks with a little oil, then coat evenly in pepper mixture. Set aside.
2. Heat butter and half the oil in a frypan over high heat. Add eschalots and stir for 1 minute until softened. Add mushrooms and cook for 1-2 minutes until wilted. Turn heat to low, stir in thyme and flour and cook for a further minute. Add wine, Worcestershire, paste, mustard and stock. Stir for 1-2 minutes until slightly thickened. Remove from heat. Set aside.
3. Heat remaining 1 Tbsp oil in a separate frypan over high heat. Cook 2 steaks for 2 minutes each side for medium rare. Transfer to a plate and cover loosely with foil while you cook the remaining steaks.
4. Return mushroom sauce to stove and reheat gently. To serve, place a dollop of mashed potato on each plate. Top with steak, mushroom sauce and watercress.