Pan-fried steak with creamy mushroom-and-green-peppercorn sauce. Picture: Supplied

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.)


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


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