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  • 2 tablespoons drained green peppercorns
  • in brine, rinsed, crushed
  • 2 teaspoons cracked black peppercorns
  • 6 x 150g beef scotch fillet or eye fillet steaks
  • 2 teaspoons olive oil
  • 40g butter
  • 400g Swiss brown mushrooms, sliced thinly
  • ½ cup (125ml) brandy
  • 1½ cups (375ml) beef stock
  • 300ml cream
  • 2 tablespoons finely chopped fresh
  • flat-leaf parsley
  • creamy mash
  • 1kg sebago potatoes, chopped coarsely
  • ½ cup (125ml) hot milk
  • 50g butter, chopped coarsely

Pepper steaks with mushroom sauce and creamy mash

  • Serving size: Serves 6
  • Cooking time: Less than 60 minutes

Creamy mash

Boil, steam or microwave potato until tender; drain. Mash in a large bowl with milk and butter. Cover to keep warm.

Combine the peppercorns in a small bowl; press all over the beef. Heat the oil in a large frying pan; cook the beef until cooked as desired. Cover to keep warm.

Melt butter in the same pan. Cook mushrooms, stirring, until tender. Add brandy; bring to the boil. Cook, stirring, until liquid has reduced slightly. Stir in stock and cream; cook, stirring, until sauce thickens slightly; stir in parsley.

Spoon sauce over beef. Serve with Creamy Mash and steamed sugar snap peas, if desired.

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