Creamy mustard peppercorn steak

Method

1. 1

   Season the steak strips with a pinch of salt and pepper and fry in some spray oil on each side until for a minute or so then remove and set aside to rest

2. 2

   Fry the onion in the same pan until softened and add the garlic purée, stir and cook until the onions are translucent

3. 3

   Add the mushrooms and fry until soft

4. 4

   Now add the brandy, let it sizzle and reduce

5. 5

   Pour in the beef stock and Worcestershire sauce let it simmer and reduce down by half

6. 6

   Meanwhile, cook the rice (see my perfect rice recipe)

7. 7

   Once reduced, add the crushed peppercorns and the Dijon mustard and mix well then mix in the soured cream, now add in the steak to warm through for a couple of minutes

8. 8

   Add the creamy steak and the cooked rice to a plate, sprinkle over some parsley and smoked paprika, enjoy!