Pepper Steak With Butter Bean Mash And Portabella M

Name: Pepper Steak With Butter Bean Mash And Portabella Mushrooms.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 white 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

Servings: persons

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 white 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

1
Preheat the oven to 400u00b0F.
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 white, 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.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 teaspoon anchovy essence, 2 ounces butter, softened, 1 tablespoon extra virgin olive oil, 2 large portabella mushrooms, wiped clean but not peeled, and more.

Yes, Pepper Steak With Butter Bean Mash And Portabella Mushrooms. falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pepper Steak With Butter Bean Mash And Portabella Mushrooms.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions