Recipe: Steak with oyster mushrooms and peppercorn sauce
Members of the Pasture-Fed Livestock Association (PFLA) recently had a get-together to talk and taste beef.
Here’s an easy-to-follow and delicious PFLA recipe. Thanks to farmer Anna Blumfield and head chef at The Lemon Tree restaurant in Bishop’s Stortford, Luke Fishpool, for sharing it.
See also: Meat-lovers meet for taste of pasture-based beef
Rump steak with oyster mushrooms, baby vine tomatoes and peppercorn sauce
Serves 4
Ingredients
250g baby vine tomatoes
250g oyster mushroom
1tbsp green peppercorns
100ml brandy
200ml double cream
100ml concentrated red wine sauce
4 rump steaks
Tomato and mushroom garnish
For the vegetables
- Preheat the grill
- Snip the baby vine tomatoes into smaller bunches, season with salt and pepper and drizzle with olive oil and place on a baking tray.
- Toss the oyster mushrooms with salt and pepper and olive oil, then place these next to the tomatoes.
- Place under the grill to cook
For the peppercorn sauce
- Heat a saucepan and add the green peppercorns and brandy.
- Flambé if you’re feeling brave or otherwise reduce the brandy until 1tbsp remains.
- Add the double cream and concentrated red wine sauce and simmer.
- Whisk and reduce until you have achieved a smooth sauce that coats the back of a spoon, taste and adjust the seasoning if necessary.
Cooking the steaks
- Drizzle a little olive oil over the steaks
- Heat a non-stick frying pan until it starts to smoke.
- Carefully place the steaks into the pan and leave them for 2 minutes before turning. Allow the steaks to caramelise and drizzle a little more olive oil over them if they are looking a little dry.
- Cook to your desired taste, remove from the pan, season and rest for 5 to 10 minutes.
Presentation
- Place the oyster mushrooms in the middle of the plate.
- Slice the rump steaks and place on top of the mushrooms.
- Place the baby vine tomatoes on top or tumbling off of the rump steaks.
- Sauce and serve with plenty of chips and red wine.