Steak with Mushrooms and Green Peppercorn Sauce
Serves 4, Prep 15 mins, Cook 14 mins
2 tblsps olive oil 4 x 200g beef sirloin steaks,
trimmed Salt and pepper, to taste 4 x100g flat mushrooms,
trimmed 1 bunch asparagus, trimmed Cracked black pepper,
½ cup creme fraiche 3 tsps canned green
peppercorns, drained 3 tsps Dijon mustard
1 To make sauce, combine all ingredients in a small bowl. Set aside. 2 Brush half the oil over both sides of steaks. Season with salt and pepper. 3 Cook on a heated barbecue grill plate over a medium to high heat for about 3 to 4 minutes on each side for medium, or until steaks are cooked to your liking. Remove. Rest, loosely covered with foil, for 5 minutes. 4 Meanwhile, brush remaining oil over mushrooms and asparagus. Add mushrooms, stem-side down, and asparagus to same grill plate. Cook, turning halfway through, for about 5 minutes, or until tender. 5 Serve steaks topped with mushrooms, asparagus, sauce and cracked black pepper.
TIP Green peppercorns are canned fresh in brine. Retain the brine and store any leftover peppercorns in a screw-top jar in the fridge.