Father’s Day gifts needn’t be extravagant or store-bought. Showing your love can be as easy as sharing a meal and quality time with Dad. Try out this delicious steak with a side of creamy mushroom-and-green-peppercorn sauce, paired with the 2012 Frans K Smit Red Blend from Spier. This simple yet special meal is sure to make Dad’s day!
PAN-FRIED STEAK WITH CREAMY MUSHROOM AND GREEN PEPPERCORN SAUCE
with Spier Frans K Red Blend 2012
For an occasion like Father’s Day, sometimes the best gift is a well-cooked meal! Treat Dad (and the rest of the family) to a well-aged, pasture-reared steak. Be sure to make plenty of sauce, though, as you’re bound to be licking the pan afterwards! (Serves four. Prep and cooking time: 30min.)
For the sauce:
- 60ml butter
- 15ml olive oil
- 400g brown/portabellini mushrooms (sliced)
- 30ml green peppercorns (You should find these in the pickles section of your supermarket.)
- 250ml fresh cream
- Salt and pepper to taste
For the steak:
- 200-300g well matured free-range steak per person
- 30ml olive oil
- Salt and pepper to taste
Make the sauce first. Heat the butter and olive oil in a large wide pan. Fry the mushrooms over high heat until brown, then add peppercorns. Fry for 1 minute. Add the cream and let it bubble and reduce for about 3-5 minutes. Don’t let it reduce completely. Season the sauce with salt and pepper and set to one side, covered, until your steak is ready. Heat a pan or griddle until it is smoking hot. While you’re waiting, brush the steaks on both sides with olive oil and season generously with salt and pepper. For a medium-rare steak, place the steak in the hot pan and fry for 3.5 minutes on each side. Remove and let it rest on a plate for 3 minutes. Serve hot, topped with the sauce, with or without salad and other sides.
Serve with a glass of 2012 Spier Frans K Smit Red Blend.
Press Release from Scout PR and Media
