Salt & pepper steak with butterbean mash and roasted portobello mushrooms.

Serve up a richly flavourful meal with Merrilees Parker's recipe for peppered steak served with butterbean puree and roast mushrooms
By Merrilees Parker
Salt & pepper steak with butterbean mash and roasted portobello mushrooms.
  • Rating:
  • Serves: 2
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 1 tsp anchovy essence
  • 55 g butter, softened
  • 1 tbsp extra virgin olive oil
  • 2 large portobello mushrooms, wiped clean but not peeled
  • 1 small onion, finely diced
  • 1 clove garlic, crushed
  • 400 g tinned butter beans, drained and rinsed
  • 2 tsp white peppercorns
  • 2 tsp black peppercorns
  • 2 tsp pink peppercorns
  • 0.5 tsp sea salt
  • 2 tsp Dijon mustard
  • 2 rib-eye steaks
  • 1 tbsp light olive oil
  • 55 ml double cream
  • 1 tsp freshly grated horseradish, jarred or good quality horseradish sauce
  • 1 pinches black pepper
  • 2 tbsp chopped parsley
  • 2 tbsp chopped chives
  • 2 tbsp dry sherry


1. Preheat the oven to 200ÂșC/gas 6. 2. Mix together the anchovy essence with 25g of the butter and one tablespoon of the extra-virgin olive oil. 3. Smear the mixture all over the mushrooms. Place in a roasting dish and cook for 12-15 minutes, when the mushrooms should be just tender. 4. Meanwhile melt the remaining butter in a heavy-based saucepan. 5. Add in the chopped onion and cook over a medium heat until just softened, around 3 minutes, then add the garlic and cook for a further minute. Stir in the butter beans and allow to just heat through. 6. Place the white, black and pink peppercorns and sea salt in a pestle and mortar and roughly crush. Alternatively place in a plastic bag and use a rolling pin. 7. Rub the Dijon mustard all over the steaks, then tip half the peppercorn mixture onto a plate. Coat both sides of one of the steaks with the salt and pepper mix. 8. Repeat the process with the other steak. 9. Heat a heavy-based frying pan until smoking hot, then add in the light olive oil. 10. Fry for about 2-3 minutes each side depending on thickness and how rare you like your steak. Remove from the pan and allow to rest. 11. Next add about 2-3 tablespoons of the cream to the butterbeans with the horseradish and season generously with salt and freshly ground pepper. 12. Blend or mash to a rough puree and then stir in the parsley and chives. You may need to add a little more cream if the mash is too stiff. 13. Finally over a high heat, de-glaze the steak pan with the sherry, stirring to incorporate all the lovely juices. Stir in the remaining mustard and the cream. Bring to a gentle bubble and thicken slightly. 14. Serve the steaks with the butterbean mash with the roast mushrooms on one side and a drizzle of the sherry cream sauce. Serve with wilted spinach.

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