The pink peppercorn sauce will solidify if not kept warm. It is best eaten the day it is made.
- 20 g dried wild mushrooms (see Note)
- 90 g butter, chopped
- 1 tbsp olive oil
- 1 kg T-bone steak (see Note)
- 100 g Swiss brown mushrooms, large ones halved
- 2 garlic cloves, chopped
- 10 sage leaves, halved
- potato gratin and honeyed carrots, to serve
Pink peppercorn sauce
- 250 ml (1 cup) dry white wine
- 2 tbsp dried pink peppercorns
- 100 g crème fraîche or sour cream
- 160 g butter, chopped, at room temperature
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time 20 minutes
Soak dried mushrooms in a bowl of boiling water for 20 minutes. Drain and discard liquid.
To make peppercorn sauce, place wine and peppercorns in a small saucepan and bring to the boil. Reduce heat to medium and cook for 5 minutes or until reduced by one-third. Stir in crème fraéche and cook for a further 2 minutes or until reduced by one-quarter. Remove from heat and stir in butter in 3 batches, ensuring butter melts after each addition. Cover and set aside in a warm place until needed.
Preheat oven to 180°C. Heat 40 g butter and 2 tsp oil in an ovenproof frying pan over medium heat. Add steak and cook for 3 minutes each side or until golden. Transfer pan to the oven and cook for 10 minutes for medium-rare, or until cooked to your liking.
Meanwhile, heat remaining 50 g butter and 2 tsp oil in a frying pan over high heat. Add Swiss browns and cook, stirring occasionally, for 4 minutes or until starting to brown. Add wild mushrooms, garlic and sage, and cook for a further 4 minutes or until golden.
Serve steak with mushrooms, peppercorn sauce, potato gratin and honeyed carrots.
• Dried wild mushrooms are available from selected greengrocers and specialist food shops.
• T-bones aren’t sold prepacked at this weight. Ask your butcher to cut it for you.
As seen in Feast Magazine, Issue 15, pg77.
Photography by Brett Stevens