Wagyu minute steaks with peppercorn sauce and mash
serves
2
Elevate your steak and mash tonight with this easy, yet impressive dish.
Ingredients (12)
- 2 x 150g Wagyu beef topside minute steaks
- 2 tbs extra virgin olive oil
- 1 eschalot, finely chopped
- 55g can green peppercorns in brine, drained (from supermarkets)
- 1/4 cup (60ml) white wine
- 2 tbs brandy
- 1/2 cup (125ml) pure (thin) cream
- 1 tbs Worcestershire sauce
- Rocket leaves, to serve
White bean and garlic mash
- 1/3 cup (80ml) pure (thin) cream
- 2 x 400g cans cannellini beans, rinsed, drained
- 1 tbs garlic-infused olive oil, plus extra to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the white bean and garlic mash, place the cream and cannellini beans in a small saucepan over medium-high heat. Cook until beans are warmed through. Remove from heat and use a stick blender to whiz until smooth. Add the garlic-infused oil and stir until well combined. Transfer to a serving bowl, season with salt and pepper, and keep warm.
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2.Heat a large frypan over high heat. Sprinkle steaks with salt and pepper, and drizzle with half the oil. Cook, turning once, for 1 minute. Transfer to a plate, reserving any pan juices, and cover with foil to keep warm.
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3.Add remaining 1 tbs oil and eschalot to the pan and reduce the heat to medium. Cook, stirring, for 3 minutes until eschalot is softened. Add drained peppercorns and stir to combine.
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4.Add wine and brandy to the pan. Cook for 1 minute, stirring, then add the cream and Worcestershire sauce plus any resting juices from the steak. Cook, stirring, for 1-2 minutes until sauce is slightly reduced.
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5.Divide steaks between serving plates and spoon over peppercorn sauce. Serve with rocket leaves and mash, drizzled with extra garlic oil.
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