I categorically love steak. There you go, confession is out. I am such a fan, I have even planned my Death Row meal (in the very unlikely event of every being incarcerated for a crime worthy of capital punishment, and in the US at the time) and a damn fine steak has to be the main course. Nothing comes close. I am such a steak fan that I equally get immensely upset when cooked badly. I can be quite vocal about it. Sorry.
Whilst I can thoroughly enjoy a steak in its simplest form – pan-fried, high heat for as short a time as possible, pinch of salt and a good grind of pepper, I also love a good sauce. Really I do. I have been working on my recipe for many months (not concurrently- I am not that obsessed) and think I have got it just about right.
Steak with a Peppercorn, Mushroom, and Brandy Sauce
- 2 x 227g ribeye or sirloin steaks
- 100 g Mixed Exotic or chestnut mushrooms finely sliced lengthways
- 1 x clove garlic grated
- echalion shallot finely diced
- 1 x heaped tsp of green peppercorns in brine if you like a little hotter, add more
- 1 x sprig rosemary leaves removed from stem
- Good glug of brandy
- Heaped teaspoon of Dijon mustard
- 100 ml low fat single cream such as Elmlea Light
- In a large frying pan, heat up some olive oil (medium heat) + add the shallots and rosemary, until they soften, then add all the mushrooms, grated garlic and peppercorns.
- Sweat them down until mushrooms have softened, but still keep their texture. Remove from pan and set aside for later.
- Then, whack up heat, cook steak to your liking with salt/pepper – then remove steaks, wrap in foil, and keep in warm place (for me, oven @ 40-50 degrees C works well – do not overheat the oven otherwise you’ll cook the steaks too much). Alternatively, an warmed plate pre-heated in the oven works well.
- Let the frying pan cool down a little, and return mushroom/shallots. Warm up the pan (making sure ingredients do not burn) then add the brandy, and as it starts to bubble ignite (keeping an eye on hair/eyebrows etc ;o) Once flames have subsided, reduce the heat and slowly pour in the cream. (if too hot, the cream will cook which spoils it a little).
- As the cream warms through the other ingredients, add the Dijon mustard and stir through. Season to taste.
- Remove steaks from foil and pour sauce on top of them. Serve immediately on oven warmed plates.