Peppered steaks with whisky and mushroom sauce

    Peppered steaks are seared in a cast iron pan and topped with a creamy, boozy mushroom sauce in this romantic dinner for 2.


    1 person made this

    Ingredients
    Serves: 2 

    • 2 (175g) steaks
    • 2 tablespoons peppercorns, ground
    • 1 tablespoon olive oil
    • 2 teaspoons soy sauce
    • 3 tablespoons butter, divided
    • 6 mushrooms, sliced, or more to taste
    • 1 large clove garlic, minced
    • 2 tablespoons whisky
    • 120ml double cream

    Method
    Prep:10min  ›  Cook:15min  ›  Extra time:30min resting  ›  Ready in:55min 

    1. Sprinkle the surface of the steaks with ground peppercorns, olive oil and soy sauce. Let stand at room temperature for 30 minutes.
    2. Preheat the oven to 220 C / Gas 7.
    3. Heat a cast iron pan over medium-high heat. Place 2 tablespoons butter in the pan and allow it to melt completely and begin to foam. Cook steaks in the hot pan until browned, 2 to 3 minutes per side. Place mushrooms around steaks and stir to coat.
    4. Transfer pan to the preheated oven and cook until steaks are firm and reddish-pink and juicy in the centre, 6 to 8 minutes. An instant-read thermometer inserted into the centre should read 57 C. Remove steaks from the pan and allow to rest.
    5. Return pan to medium heat and add remaining 1 tablespoon butter and garlic. Cook, stirring constantly, until garlic is fragrant, about 2 minutes. Pour in whisky carefully, away from any heat source; add the cream. Allow to simmer until slightly reduced, about 2 minutes. Serve sauce over steaks.

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