Pepper beef with crushed potatoes and mushroom sauce

Serves 1

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

For the beef
85g/3oz fillet steak
freshly ground black pepper
1 tbsp vegetable oil
For the potatoes
310g/11oz new potatoes, washed and halved
1 tsp salt
1 tbsp olive oil
handful of flat leaf parsley, roughly chopped
For the sauce
140g/5oz wild mushrooms, brushed, cleaned and sliced
splash of red wine
knob of butter
3 tbsp double cream
freshly ground black pepper
handful of flatleaf parsley, roughly chopped
1. To make the potatoes: boil the potatoes in salted water for five minutes until cooked.
2. Lightly crush the potatoes with a fork and season with salt and one tablespoon of olive oil.
3. Stir through the chopped parsley.
4. Preheat a lightly oiled griddle pan.
5. To make the pepper beef: generously grind black pepper on both sides of the beef fillet.
6. Season with a pinch of salt.
7. Sear the beef fillet on high heat for 90 seconds, turning over halfway.
8. Leave to rest for three minutes.
9. To make the mushroom sauce: heat a sauté pan with a knob of butter and a little olive oil.
10. Pan fry the mushrooms for 2-3 minutes.
11. Add a splash of red wine and reduce for a further two minutes.
12. Add the double cream and stir through the chopped flatleaf parsley.
13. Remove from heat.
14. Serve the peppered steak on a bed of crushed potatoes with the mushroom sauce.

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