Entertain at home: Pan-fried steak, mushroom and green peppercorn sauce
When you’re going to serve steak for a get-together, buy the best you can afford. A properly aged steak just tastes ten times better and you can be sure to get raving reviews without having to know too many tricks. With this mushroom and green peppercorn sauce, the steak becomes a dish fit for royalty.
Serves 4
You’ll need: For the sauce – 60ml butter; 15ml olive oil; 400g brown or portabellini mushrooms, sliced; 30ml green peppercorns; 250ml fresh cream; salt & pepper to taste.
For the steak – about 200-300g steak per person; 30ml olive oil; salt & pepper to taste.
How to:
Make the sauce first: In a large wide pan, heat the butter and olive oil over high heat. Fry the mushrooms until brown, then add the peppercorns and fry for another minute.
Add the cream and let it bubble and reduce for about 3-5 minutes. Don’t let it reduce away completely. Season with salt & pepper and set aside, covered, until your steak is ready.
For the steak: Heat a flat iron steak or griddle over high heat until smoking hot.
While you’re waiting, brush the steaks on both sides with olive oil and season generously with salt & pepper. Place the steaks in the hot pan and fry for 3 and a half minutes on each side for medium-rare (or to your liking). Remove and let it rest on a plate for 3 minutes. Serve hot, topped with the sauce, with or without salad and other sides.
Serve with a glass of Spier Frans K Smit red blend.
* Recipe: Ilse van der Merwe, Photography: Tasha Seccombe, Spier
