Peppered Steak with Creamy Mushroom Sauce

Peppered Steak with Creamy Mushroom Sauce

Serves: 4


Blue Triangle 1 tablespoon Cracked Black Pepper
Blue Triangle 4 Scotch Fillet Steaks, trimmed
Blue Triangle 50g Butter, chopped
Blue Triangle 3 Garlic Cloves, crushed
Blue Triangle 200g Button Mushrooms, thinly sliced
Blue Triangle 150g Shiitake Mushrooms, stalks removed, thinly sliced
Blue Triangle 4 Sprigs of Thyme
Blue Triangle 2 tablespoons Red Wine or Beef Stock
Blue Triangle ⅓ cup Thickened Cream
Blue Triangle Mashed Potato and Baby Spinach, to serve



  1. Rub both sides of the steaks with cracked black pepper and season with salt. Heat 30g butter in a heavy-based frying pan over medium-high heat. Cook steaks for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil.
  2. Add remaining 20g butter, garlic, mushrooms and thyme to pan. Cook, stirring often, for 4 minutes or until mushrooms are tender. Add wine. Cook until wine is almost evaporated. Add cream. Reduce heat to medium-low. Simmer for 1 minute or until sauce begins to thicken.
  3. Spoon mashed potato onto plates. Top with steak and spoon over mushroom sauce. Serve with spinach.



 Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a more moist and tender result

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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Executive Chef Ayyoub Salameh, Conrads Maldives Rangali

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