Peppered steak with thyme-infused mushrooms recipe

  • Serves 4
  • 10mins to prepare and 1hr 15mins to cook, plus 5mins to rest
  • 570 calories / serving
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19STEAKWILDMUSH HE

Easy-to-prepare, this dish will become a household favourite thanks to its garlicky, thyme-infused mushrooms that will have everyone asking for more.

Preheat the oven to gas 6, 200°C, fan 180°C. Using a fork, pierce the jacket potatoes 3-4 times and place on a roasting tray lined with nonstick baking paper. Bake for 1 hour 15 minutes until tender.

10 mins before the potatoes are ready, crush the peppercorns until coarse using a mortar and pestle or the end of a rolling pin in a small bowl. Brush the steaks with the oil and press in the peppercorns.

Heat a large non-stick frying pan over a medium to high heat and cook the steaks for 2-2 1/2 minutes on each side for a medium-rare steak. Add another minute for a medium to well-done steak. Remove the steaks from the pan and loosely cover with foil. Leave to rest for 5 minutes.

In the same pan, add the butter and heat over a low temperature until it begins to foam. Using a wooden spoon, stir through the garlic and thyme, scraping the steak juices from the bottom of the pan to release the flavour. Add the mushrooms and cook over a low heat for 5 minutes until golden.

Bring a pot of water to the boil and blanch the green beans for 2 minutes, then drain. Spoon the garlicky mushrooms over the steaks and serve with a jacket potato and green beans on the side.

Forestiere mushroom products may only be available in limited stores.

See more Steak recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 4 jacket potatoes
  • 4 x 200g sirloin steaks
  • 15ml (1tbsp) olive oil
  • 50g (2oz) unsalted butter
  • 4 sprigs of thyme, leaves picked
  • 4 garlic cloves, finely chopped
  • 200g (7oz) forestiere mushrooms
  • 200g (7oz) green beans
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  • Energy 2378kj 570kcal 29%
  • Fat 37g 53%
  • Saturates 11g 55%
  • Sugars 3g 3%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 36.8g Protein 53.4g Fibre 5.8g

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