Steak with Mush­rooms and Green Pep­per­corn Sauce

Serves 4, Prep 15 mins, Cook 14 mins

New Idea - - Food -

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,

to serve


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.

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