Peppered Beef with Pecan Nuts

    Peppered Beef with Pecan Nuts

    8saves
    30min


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    About this recipe: This rich dish is great for an ultra-easy special dinner, any day of the week. Lightly crushed peppercorns give the steak a piquant flavour that complements the toasted pecan nuts. Serve with garlic mash. Delicious!

    Ingredients
    Serves: 4 

    • 500g lean rump steak
    • 2 tsp black peppercorns
    • 80g pecan halves
    • 2 tbsp olive oil
    • 10g butter
    • 1 onion, thinly sliced
    • 350g closed cup mushrooms, sliced
    • 4 tbsp brandy
    • 150ml soured cream
    • 80g rocket

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Prepare the steak: Slice the steak into thin strips, trimming off any excess fat. Lightly crush the peppercorns using a pestle and mortar (or use a rolling pin) and put into a large bowl. Toss the steak strips with the peppercorns.
    2. Toast the nuts: Put the pecan nuts in a large, dry pan or wok and toast over a medium-high heat, tossing regularly, for 2-3 minutes. Chop them roughly and set aside.
    3. Fry the vegetables: Heat 1 tbsp oil with the butter in the pan or wok and stir-fry the onion over a medium heat for 2-3 minutes to soften slightly. Add the mushrooms and cook over a high heat for 3-4 minutes or until lightly softened. Add a little salt to taste.
    4. Fry the steak: Remove the mushrooms and onions from the pan and put on to a plate. Add the remaining oil to the pan and stir-fry the steak strips over a fairly high heat for 2-3 minutes or until sealed.
    5. Make the sauce: Add the brandy and bring to the boil. Boil for about 30 seconds. Return the onions and mushrooms to the pan and stir in the soured cream. Heat until blended. Add the rocket leaves and stir until wilted, then sprinkle over the pecan nuts and serve immediately.

    Swap

    For brandy, use beef stock, made with a stock cube.

    …to serve

    For garlic mash, boil peeled potatoes, cut into small chunks, and 1 unpeeled garlic clove while you prepare and cook the steak. When tender, drain the potatoes. Peel the garlic clove and return to the pan. Mash the potatoes and garlic with a knob of butter and enough milk to make a smooth mash. Season and add a few snipped fresh chives.

    …another idea

    Mustard beef with walnuts: Omit the peppercorns from the basic recipe. Stir-fry the beef strips in the oil and butter, but use 1 thinly sliced red onion and 2 thinly sliced celery sticks instead of the mushrooms. Omit the brandy and soured cream. Add 100ml red wine at step 5 and simmer for 2-3 minutes to reduce slightly. Stir in 2 tbsp wholegrain mustard and 150ml single cream. Bring to the boil, season and add the rocket, then sprinkle over 80g roughly chopped walnuts instead of the pecan nuts.

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