Yield: 4 servings
|1 small||Onion; peeled and finely|
|1||Clove garlic; peeled and finely|
|115 grams||Mushrooms; wiped and chopped|
|2 larges||Potatoes; peeled and freshly|
|2 teaspoons||Fresh parsley; chopped|
|1 teaspoon||Wholegrain mustard|
|4 tablespoons||Whipping cream|
|Salt and freshly ground pepper|
|4||175 g fillet steaks|
|1 tablespoon||Crushed black peppercorns|
|1 small||Onion and 1 clove garlic; peeled and finely|
|125 millilitres||Red wine|
|125 millilitres||Beef stock|
|50 millilitres||Whipping cream|
|1 tablespoon||Fresh chives; chopped|
|½ tablespoon||Pink peppercorns|
Start with the mushroom mash. Heat the butter in a medium sized pan and fry the onion and garlic over a moderate heat for about 5 minutes, or until they have softened and are golden.
Add the mushrooms, stir and cook for 1 minute then put in the potatoes - crush them with a fork until they are broken up. Stir in the parsley, mustard and cream. Season to taste then cover and keep warm until you are ready to serve.
Press the crushed peppercorns on to the steak. Heat the butter in a frying pan until it is nut brown when it will be hot enough to cook the steaks - anything less means that the meat will stew. Fry the steaks until they are done to your liking - rare or medium. (My advice is to start checking after they have been on for about 4 minutes in total and to undercook them slightly anyway, to allow for the time they will keep warm while you make the sauce and dish up). Remove them from the pan, cover and keep warm.
Now make the sauce. Add the onion and garlic to the fat remaining in the pan and cook for about 3 minutes until they have softened. Pour in the brandy and wine and boil until the liquid has reduced by half.
Now add the beef stock and boil again until it has reduced by half. Stir in the cream, chives and pink peppercorns, then season to taste.
Arrange the steaks and mash on the plates and lastly, spoon the sauce over the meat.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.