Peppercorn New York steak with mushroom sauce

Recipe & Food Styling Mari Loewen. Photography Ross Cornish



4 New York steaks

2 tablespoons crushed mixed peppercorns

2 teaspoons sea salt

Mushroom sauce

1 1/2 teaspoons sea salt

30 grams butter

2 tablespoons extra-virgin olive oil

2 shallots, finely chopped

1 cup mixed mushrooms, chopped

3 to 4 thyme sprigs, chopped

1 tablespoon all-purpose flour

1/3 cup red wine

1 teaspoon Worcestershire sauce

1 teaspoon tomato paste

1/2 teaspoon Dijon mustard

1/2 cup beef stock


In small bowl, mix peppercorns with 2 teaspoons sea salt. Brush steaks with olive oil, and coat evenly with peppercorn mixture. Set aside. 

In heavy skillet over medium-high heat, place butter and half the olive oil, add shallots and stir for 1 minute, until softened. Add mushrooms and cook for 1 to 2 minutes, until soft. Reduce heat to low, stir in thyme and flour, and cook for a further minute. Add wine, Worcestershire sauce, tomato paste, Dijon mustard, and stock. Stir for 1 to 2 minutes, until slightly thickened. Keep warm.

Preheat grill to medium-high heat. Grill steaks 4-6 minutes each side for medium rare; let rest for 20 minutes. Reheat mushroom sauce and pour over steak. Serve immediately.