Peppered Nugget Steak

A boozy mushroom sauce makes for sheer decadence in this fruity peppered nugget steak by Ainsley Harriott
By Ainsley Harriott
Peppered Nugget Steak
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 x 150 g medallions of beef
  • 2 tbsp cracked black peppercorns
  • 1 tbsp olive oil
  • 100 g chestnut mushrooms, thinly sliced
  • 2 tbsp brandy
  • 150 ml red wine
  • 1 tsp thyme, leaves onlyor 1/4 tsp dried thyme
  • 1 tbsp redcurrant jelly, or cranberry jelly
  • 1 tsp balsamic vinegar, or sherry vinegar
  • salt and black pepper

For the poato galettes

  • 225 g potatoes, coarsely grated
  • 2 tbsp plain flour
  • 1 tbsp olive oil
  • 1 sprigs thyme, or whole chives, to garnish


1. Place the steak on a chopping board and sprinkle generously with the cracked peppercorns, pressing them into the surface of the steak with your fingertips. Brush the steaks with the oil and sprinkle with a little salt. Cook the steaks in a hot frying pan for 3-4 minutes on each side until well browned but still a little pink in the centre.

2. Meanwhile, make the potato galettes; mix together the potato, flour and a little salt. Heat the oil in a separate frying pan and, dividing the potato mixture into two, drop in two small piles of potato; flatten down with a fish slice and cook for 3-4 minutes on each side until crisp and golden. Remove from the pan and place on a plate and cover to keep warm.

3. Add the mushrooms to the steak pan and stir-fry for a minute or so until beginning to brown. Pour the brandy into the hot pan and carefully ignite. When the flames have died down, stir the wine, thyme, redcurrant jelly and vinegar and boil for 2-3 minutes, stirring until the jelly dissolves; season to taste. Place the potato galettes on two serving plates and top with the steaks. Spoon round the mushroom gravy, garnish with herbs and serve.

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