INGREDIENTS

INSTRUCTIONS

Start with the mushroom mash. Heat the butter in a medium sized pan
and fry the onion and garlic over a moderate heat for about 5  minutes,
or until they have softened and are golden.  Add the mushrooms, stir
and cook for 1 minute then put in the  potatoes - crush them with a
fork until they are broken up. Stir in  the parsley, mustard and cream.
Season to taste then cover and keep  warm until you are ready to serve.
Press the crushed peppercorns on to the steak. Heat the butter in a
frying pan until it is nut brown when it will be hot enough to cook
the steaks - anything less means that the meat will stew. Fry the
steaks until they are done to your liking - rare or medium. (My  advice
is to start checking after they have been on for about 4  minutes in
total and to undercook them slightly anyway, to allow for  the time
they will keep warm while you make the sauce and dish up).  Remove them
from the pan, cover and keep warm.  Now make the sauce. Add the onion
and garlic to the fat remaining in  the pan and cook for about 3
minutes until they have softened. Pour  in the brandy and wine and boil
until the liquid has reduced by half.  Now add the beef stock and boil
again until it has reduced by half.  Stir in the cream, chives and pink
peppercorns, then season to taste.  Arrange the steaks and mash on the
plates and lastly, spoon the sauce  over the meat.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 199
Calories From Fat: 99
Total Fat: 11.3g
Cholesterol: 34mg
Sodium: 263.2mg
Potassium: 624.3mg
Carbohydrates: 22.2g
Fiber: 4.9g
Sugar: 1.8g
Protein: 4.9g