Peppered Steak with Mushroom Mash

Enjoy a fabulous, rich meal with Andrew Nutter's recipe for peppered steak served with mushroom mash and a rich sauce
By Andrew Nutter
Peppered Steak with Mushroom Mash
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 1 tbsp crushed black pepper
  • 4 fillet steaks, each 175g
  • 25 g butter
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 50 ml brandy
  • 125 ml red wine
  • 125 ml beef stock
  • 50 ml whipping cream
  • 1 tbsp chopped chives
  • half tbsp pink peppercorns

For the mushroom mash:

  • 25 g butter
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 115 g mushrooms, finely chopped
  • 2 large potatoes, peeled and freshly boiled
  • 2 tbsp chopped parsley
  • 1 tsp wholegrain mustard
  • 4 tbsp whipping cream
  • black pepper


1. First make the mushroom mash. Heat the butter in a heavy-based saucepan. Add the onion and garlic. Fry over moderate heat for around 5 minutes.

2. Add the mushrooms, stir and cook for 1 minute. Add the cooked potatoes, crushing them with a fork until they are all broken up.

3. Stir in the parsley, mustard and cream. Season with salt and freshly ground pepper and keep warm.

4. Press the crushed black peppercorns on to the steaks.

5. Heat the butter in a heavy-based frying pan until it is nut brown. Add the peppered steaks and fry until cooked to taste. Remove the steaks from the pan, cover and keep warm.

6. Add the onion and garlic to the fat remaining in the pan and fry for about 3 minutes until softened.

7. Pour in the brandy and wine and cook briskly until the liquid has reduced by half.

8. Now add the beef stock and boil again until it has reduced by half. Stir in the cream, chives and the pink peppercorns, and then season to taste with salt.

9. Divide the steaks and mushroom mash among four warm serving plates, spoon the sauce over the meat and serve at once.

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