Steak with peppery mushroom sauce 1
Posted: 17/04/2019

Steak and veg doesn't have to be boring, in fact it tastes delicious!


  • 1 potato peeled & roughly chopped
  • 50 grams green beans ends trimmed
  • 1 tablespoon milk
  • 1 teaspoon olive oil (extra virgin)
  • 150 grams beef steak (porterhouse)
  • salt & pepper to taste

Ingredients for Peppery Mushroom Sauce

  • 1 teaspoon butter
  • 1/8 teaspoon black pepper (ground)
  • 2 mushrooms (button or cup) thinly sliced
  • 1/2 tablespoon wholemeal (or gluten free) flour
  • 1/2 cup chicken stock (or bone broth)


  1. Add potatoes to a medium pot of water and bring to the boil. Simmer for 10 minutes or until potatoes are tender (to test this you should be able to easily pierce them with a knife). Add in the green beans in the last minute to blanch. Drain, pick out beans and put them to the side. Place potatoes back into the pot, add the milk and mash it together, before setting it aside.

  2. Meanwhile, season your steaks on both sides with salt and pepper.

  3. Heat olive oil in a frying pan over a medium-high heat. When the pan is hot and almost smoking, add steak. Push down gently. Cook for 2–3 minutes, then flip and cook on the other side until cooked to your liking. Remove steaks from pan and cover with foil. Allow to rest while preparing the remainder of your meal.

  4. To make the Peppery Mushroom Sauce, heat butter in the same frypan over medium heat. Add mushrooms and pepper and cook for 5 minutes. Add flour and stock and cook for a further 5 minutes until the sauce thickens slightly.

  5. To serve, drizzle with Peppery Mushroom Sauce.

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