Pepper-crusted Steak
Treat yourself to a gourmet dining experience with this delectable and flavor-packed Peppercorn Fillet Steak recipe. A succulent fillet steak is marinated in a rich mushroom and thyme mix before being perfectly grilled to your desired level of doneness. The peppercorn crust adds a spicy kick that perfectly complements the tender steak, creating a dish that is both elegant and satisfying. Serve with a side of Shiraz wine for a truly indulgent meal.
— Constant Cookbook
Ingredients
- 1 beef stock cube
- 2 fillet steaks , about 175g each
- 1 tsp Dijon mustard
- 1½ tbsp good-quality peppercorns (I use Waitrose Wayanad peppercorns)
- olive oil
- Shiraz wine
Instructions
- Whizz the mushrooms into a fine powder in a small food processor or coffee grinder. Mix with a good pinch of salt, pepper and the thyme leaves. Rub the mixture all over the steaks, then pop onto a plate or into a sealable kitchen bag and chill overnight.
- Brush away any excess mixture. Heat a griddle pan until smoking hot. Turn the heat to medium, then smear a little olive oil over one side of each steak. Griddle, oiled side down, for 3 mins. Turn over (there’s no need to oil the other side), then cook for another 2 mins for medium-rare. Serve with a baked potato and a wintery salad.
Cook Time
5M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 478 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 47 grams protein
- Sodium Content: 0.29 milligram of sodium
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