Shitake Beef with Peppercorn Mash

1. 1

   Boil, steam or microwave potatoes until tender.

2. 2

   Drain and mash with Philly*, milk, salt, and pepper until smooth.

3. 3

   Fold through peppercorns, cover and keep warm.

4. 4

   Heat half of the combined oil and butter in a heavy based frying pan and cook steaks over medium heat until required doneness.

5. 5

   Loosely wrap in foil to keep warm.

6. 6

   Heat the remaining oil and butter in pan and cook shallots over a gentle heat until softened.

7. 7

   Stir in the mushrooms, stock and port and simmer until the sauce is reduced by one-third.

8. 8

   Thicken with the cornflour mixture if desired.

9. 9

   Spoon a dollop of potato mash onto each serving plate, top with steaks and drizzle with the mushroom sauce.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.