Peppered Steak with Mushroom Sauce

Last night's dinner held particular appeal at our house as it combined almost
everything my husband loves into one meal - lovely tender peppery
steak with a fabulous mushroom sauce, mashed potatoes and asparagus.

 Overkill on a weeknight? Not one bit my husband says.

INGREDIENTS
Mushroom Sauce
2 Tbsps Olive Oil
½ Onion, finely chopped
2 Garlic cloves, minced
1 sprig of Thyme, finely chopped (1/4 tsp dried thyme)
5 Large Swiss Brown Mushrooms, 1cm thick slices
½ Cup Red Wine
1 Cup Beef Stock
½ Cup Cream (or sour cream for the calorie conscious)
Seasalt
Freshly Ground Pepper

Peppered Steaks
1 Tbsp Olive Oil
1 Tbsp Freshly Cracked Pepper
Seasalt
30g Butter
4 x Rump Steaks

METHOD
Heat oil in large saucepan over medium heat.

Add onions, garlic, thyme, and mushrooms and cook for 5 minutes until softened.

Add wine and stock and cook for 5-6 minutes over medium high heat until it the liquid has reduced by half.

Remove from the heat and stir through sour cream. Season with salt and pepper.

Meanwhile, heat 30g butter in a fry pan over medium high heat.

Rub both sides of the steaks with olive oil. Then season well with the cracked black pepper and salt.

Heat 30g butter in the fry pan over medium-high heat. Cook steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil.

To Serve
Top rested steaks with mushroom sauce, and sides of creamy mash potato and asparagus with crispy breadcrumbs.
http://beccannonsrecipes.blogspot.com/2011/06/asparagus-with-crispy-breadcrumbs.html
http://beccannonsrecipes.blogspot.com/2011/06/creamy-mash-potato.html