Pepper Steak With Butter Bean Mash And Portabella Mushrooms.

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 1 teaspoon anchovy essence
• 2 ounces butter, softened
• 1 tablespoon extra virgin olive oil
• 2 large portabella mushrooms, wiped clean but not peeled
• 1 small onion, finely diced
• 1 garlic clove, crushed
• 1 (14 ounce) can butter beans, drained and rinsed
• 2 teaspoons peppercorns
• 2 teaspoons black peppercorns
• 2 teaspoons pink peppercorns
• 1/2 teaspoon sea salt
• 2 teaspoons dijon mustard
• 2 rib eye steaks
• 1 tablespoon light olive oil
• 1/4 cup heavy cream
• 1 teaspoon horseradish sauce
• 1 pinch salt & freshly ground black pepper
• 2 tablespoons parsley, chopped
• 2 tablespoons chives, chopped
• 2 tablespoons dry sherry

Recipe

• 1 preheat the oven to 400°f.
• 2 mix together the anchovy essence with half of the butter and one tablespoon of the extra-virgin olive oil.
• 3 smear the mixture all over the mushrooms. place in a roasting dish and cook for 12-15 minutes, when the mushrooms should be just tender.
• 4 meanwhile melt the remaining butter in a heavy-based saucepan.
• 5 add in the chopped onion and cook over a medium heat until just softened, around 3 minutes, then add the garlic and cook for a further minute.
• 6 stir in the butter beans and allow to just heat through.
• 7 place the , black and pink peppercorns and sea salt in a pestle and mortar and roughly crush. alternatively place in a plastic bag and use a rolling pin.
• 8 rub the dijon mustard all over the steaks, then tip half the peppercorn mixture onto a plate. coat both sides of one of the steaks with the salt and pepper mix.
• 9 repeat the process with the other steak.
• 10 heat a heavy-based frying pan until smoking hot, then add in the light olive oil.
• 11 fry for about 2-3 minutes each side depending on thickness and how rare you like your steak. remove from the pan and allow to rest.
• 12 next add about 2-3 tablespoons of the cream to the butterbeans with the horseradish and season generously with salt and freshly ground pepper.
• 13 blend or mash to a rough puree and then stir in the parsley and chives. you may need to add a little more cream if the mash is too stiff.
• 14 finally over a high heat, de-glaze the steak pan with the sherry, stirring to incorporate all the lovely juices. stir in the remaining mustard and the cream. bring to a gentle bubble and thicken slightly.
• 15 serve the steaks with the butterbean mash with the roast mushrooms on one side and a drizzle of the sherry cream sauce. serve with wilted spinach.