Showing your love can be as easy as sharing a meal and quality time with Dad.
This delicious steak with a side of creamy mushroom-and-green-peppercorn sauce is sure to make Dad’s day!
Pan-fried steak with creamy mushroom-and-green-peppercorn sauce with Spier Frans K Smit Red Blend 2012.
(Serves four. Prep and cooking time: 30min.)
Ingredients:
For the sauce:
60ml butter
15ml olive oil
400g brown/portabellini mushrooms (sliced)
30ml green peppercorns (You should find these in the pickles section of your supermarket.)
250ml fresh cream
Salt and pepper to taste
For the steak:
200-300g flat iron steak per person
30ml olive oil
Salt and pepper to taste
Method
Make the sauce first.
Heat the butter and olive oil in a large wide pan.
Fry the mushrooms over high heat until brown, then add peppercorns.
Fry for 1min. Add the cream and let it bubble and reduce for about 3-5 minutes.
Don’t let it reduce completely.
Season the sauce with salt and pepper and set to one side, covered, until your steak is ready.
Heat a pan or griddle until it is smoking hot.
While you’re waiting, brush the steaks on both sides with olive oil and season generously with salt and pepper.
For a medium-rare steak, place the steak in the hot pan and fry for 3.5 minutes on each side.
Remove and let it rest on a plate for 3 minutes.
Serve hot, topped with the sauce, with or without salad and other sides.
Recipe supplied by Spier Wine Estate