Skip to main navigation
Skip to site search
Skip to content
Skip to secondary navigation
Philadelphia
SHOW SEARCH
Recipes
Products
About
Contact
Facebook
Youtube
Pinterest
Instagram
Google+
https://www.philly.com.au/recipe/shitake-beef-with-peppercorn-mash/
Home
Recipes
Shitake Beef with Peppercorn Mash
Back
Shitake Beef with Peppercorn Mash
30 Mins
Prep time
60 Mins
Cooking time
Serves
4
Print recipe
Share
+
Facebook
Pinterest
Email
Google+
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.
Recipe or Meal Type
Dinner
Cuisines
Asian
More recipes you will love
Christmas Pavlova Cheesecake
Triple Chocolate Cheesecake
Lactose free Japanese cheesecake
Berry Pavlova Wreath