INGREDIENTS

INSTRUCTIONS

MUSHROOM MASH
PEPPERED STEAK
SAUCE
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.
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