Recipe Pepper steak with mushroom & brandy sauce : Practical and Delicious

Recipe Pepper steak with mushroom & brandy sauce : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Pepper steak with mushroom & brandy sauce. You are currently reading Recipe Pepper steak with mushroom & brandy sauce : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs. Recipe Pepper steak with mushroom & brandy sauce requires 10m, cook 50m and serve 4. Caution: allergy Contains milk and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Make a gourmet dinner for 4 with these succulent pepper steaks served with pommes Anna.

Ingredients:

12 Ingredients

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  2 tbsp coarsely ground mixed pepper medley
  
  
  


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  4 (about 200g each, 3cm-thick) beef fillet steaks
  
  
  


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  20g butter
  
  
  


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  200g portobello mushrooms, thinly sliced
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  80ml (1/3 cup) brandy
  
  
  


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  1 tbsp Dijon mustard
  
  
  


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  300ml thin cream
  
  
  


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  Steamed green beans, to serve
  
  
  



• Pommes Anna



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  4 (about 600g) desiree potatoes, peeled, thinly sliced
  
  
  


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  50g butter, melted
  
  
  


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  1 garlic clove, crushed
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200C. To make the pommes Anna, combine the potato, butter and garlic in a large bowl. Season with salt and pepper. Spoon the potato mixture evenly among eight 80ml (1/3-cup) capacity non-stick muffin pans. Use the back of a spoon to press down firmly. Bake in oven for 40 minutes or until golden brown and tender.
  
  
  


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  Step 2
  
  
  
  
  Place the mixed pepper on a plate. Press the steaks into the mixed pepper to coat. Season both sides with salt. Heat half the butter in a heavy-based frying pan over medium-high heat. Cook the steaks for 2-3 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  
  
  


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  Step 3
  
  
  
  
  Melt the remaining butter in the frying pan over high heat until foaming. Add the mushroom and cook, stirring, for 2 minutes or until golden. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the brandy and bring to the boil. Cook, stirring, for 1 minute or until the liquid has almost evaporated. Add the mustard and cream and cook, stirring, for 2-3 minutes or until the sauce thickens slightly. Remove from heat. Season with salt and pepper.
  
  
  


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  Step 4
  
  
  
  
  Divide the pommes Anna among serving plates. Add the pepper steaks and steamed beans and pour over the mushroom & brandy sauce. Serve immediately.
  
  
  

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