Peppered Steak with Creamy Mushroom Sauce and Rosemary Potatoes
We’ve given the bistro classic of pepper steak a modern update with rosemary-roasted potatoes and a silky mushroom sauce that easily beats any version you'll find at your local pub.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Skillet
- Stove
- Paper towel
- Tongs
- Aluminum foil
- Spatula
- Serving platter
- Kitchen spoon
- Garlic press
- Mixing bowl
- Spoon
Ingredients
- 2 sebago potatoes
- 1 bunch rosemary
- 200g Swiss brown mushrooms
- 2 garlic cloves
- 2 x 150g beef rump medallions
- 10g Dijon mustard *
- 130ml light sour cream
- 60g baby spinach leaves
- 40ml (2 tbs) olive oil
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