Shitake Beef with Peppercorn Mash

Shitake Beef with Peppercorn Mash
30 Mins
Prep time
60 Mins
Cooking time
Serves 4

What you need

  • 2 large (600g) potatoes, peeled and chopped
  • 125g PHILADELPHIA Block Cream Cheese, softened
  • 1/4 cup (60mls) milk
  • salt and pepper
  • 1 1/2 tablespoons green peppercorns in brine, rinsed
  • 1 tablespoon olive oil
  • 30g butter, melted
  • 4 x 200g beef fillet steaks
  • 150g golden shallots, peeled and thickly sliced
  • 100g shitake mushrooms, halved
  • 1 cup (250ml) chicken stock
  • 1/2 cup (125ml) port
  • 1-2 teaspoons cornflour, blended with 1 tablespoon cold water

How to make it

  • BOIL, steam or microwave potatoes until tender. Drain and mash with PHILLY, milk, salt and pepper until smooth. Fold through peppercorns, cover and keep warm.
  • HEAT half of the combined oil and butter in a heavy based frying pan and cook steaks over medium heat until required doneness. Loosely wrap in foil to keep warm. Heat the remaining oil and butter in pan and cook shallots over a gentle heat until softened. Stir in the mushrooms, stock and port and simmer until the sauce is reduced by one-third. Thicken with the cornflour mixture if desired.
  • SPOON a dollop of potato mash onto each serving plate, top with steaks and drizzle with the mushroom sauce. Serve immediately.