One thing I really missed when I was pregnant was steak, since I won’t eat it unless it’s very rare (practically blue), I didn’t really eat it at all. So last week when Richard asked for fillet steak, I was more than happy to oblige.
Ordinarily, I wouldn’t choose fillet; I find the fatter cuts have much more flavour, but I must confess this particular steak was utterly delicious and really melted in the mouth. It was also reduced to about £2.50 per steak, a real bargain not to be missed. I have a slight obsession with the reduced section of the supermarket.
I’ve been making the same whisky and peppercorn sauce for some years and it never fails me. Rich even said that he had never really liked peppercorn sauce until he tasted mine – high praise indeed. I’ll take that.
So I figured, if we were pushing the boat out and having fillet steak, we should serve it with the whisky peppercorn sauce and not worry about calories, hence the accompaniment of creamy mustard mash. The spinach adds a much needed touch of colour to the dish as well as offsetting the sweetness of the mash.
For the peppercorn sauce:
In a small saucepan, heat 300ml of beef stock and 1 tbsp of freshly cracked black peppercorns over a medium heat, allow to simmer (stirring frequently) until it has reduced by a third. Add 60ml of whisky and 100ml of double cream continue to simmer until it has reduced by a third again. Do not boil.
For the mustard mash:
Place the cooked mashed potatoes into a bowl; add 1 tsp of Dijon mustard and 1 tsp of wholegrain mustard, a pinch of white pepper and 60ml of double cream. Stir well to combine and ensure the mashed potato is a very smooth texture.
Serve with wilted spinach and steak cooked to your liking.
This recipe would make a lovely dinner party dish over the festive season, perhaps for that New Year’s eve dinner?
Now, you may have noticed an improvement in the quality of my photographs, well I certainly hope you have. I finally got round to buying an SLR camera (I’ve only wanted one forever), I just need to learn how to use it properly now. I’ve often thought that a photo doesn’t do a dish justice, so hopefully now I have more chance of truly capturing the deliciousness of my recipes and enticing you to cook them yourself. That, after all is the purpose of this blog, to get others cooking and sharing recipes.