Peppered steak with mushroom mash

Method

1. First make the mushroom mash. Heat the butter in a heavy-based saucepan. Add the onion and garlic. Fry over moderate heat for around 5 minutes.

2. Add the mushrooms, stir and cook for 1 minute. Add the cooked potatoes, crushing them with a fork until they are all broken up.

3. Stir in the parsley, mustard and cream. Season with salt and freshly ground pepper and keep warm.

4. Press the crushed black peppercorns on to the steaks.

5. Heat the butter in a heavy-based frying pan until it is nut brown. Add the peppered steaks and fry until cooked to taste. Remove the steaks from the pan, cover and keep warm.

6. Add the onion and garlic to the fat remaining in the pan and fry for about 3 minutes until softened.

7. Pour in the brandy and wine and cook briskly until the liquid has reduced by half.

8. Now add the beef stock and boil again until it has reduced by half. Stir in the cream, chives and the pink peppercorns, and then season to taste with salt.

9. Divide the steaks and mushroom mash among four warm serving plates, spoon the sauce over the meat and serve at once.

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Ingredients

1 tbsp crushed black pepper
4 fillet steaks, each 175g
25g Butter
1 small onion, finely chopped
1 garlic clove, finely chopped
50ml Brandy
125ml Red wine
125ml beef stock
50ml whipping cream
1 tbsp chopped chives
half tbsp pink peppercorns

For the mushroom mash:

25g Butter
1 small onion, finely chopped
1 garlic clove, finely chopped
115g Mushrooms, finely chopped
2 large Potatoes, peeled and freshly boiled
2 tbsp chopped parsley
1 tsp wholegrain mustard
4 tbsp whipping cream
salt and fresh ground black pepper

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