Pan Fried Steak with a Peppercorn, Mushroom and Brandy Cream Sauce


Pan Fried Steak with a Peppercorn, Mushroom and Brandy Cream Sauce

Serves 4 | Prep 20mins | Cooking 20mins

These easy pan fried steaks are just as quick as they are delicious! Perfect for a cosy winter in, pair with mashed potatoes or rice and veg for the best ever feel good comfort food for the whole family. The best ever recipe for our flavourful Wilder Pasture- Fed Sirloin Steaks which have intense marbling that caramelises during cooking. Dry aged on the bone for 28 days to allow the rich beef flavours and tender meat to develop.


4 x Rib eye or sirloin steaks

2 tbsp sunflower oil

200 g chestnut mushrooms (Sliced)

1 clove garlic

1 small onion

2 tsp mixed peppercorns

1 sprig thyme leaves

3 tbsp brandy

1 heaped tsp Dijon mustard

150 ml double cream


Season the steaks on both sides with salt.

In a large frying pan heat up 1 tablespoon of the sunflower oil, add the onions and thyme until they have softened.  Add all the mushrooms, grated garlic and peppercorns.  Sweat them down until the mushrooms have softened.  Remove from the pan and set aside for later.

Turn up the heat of the frying pan and add the remaining oil, add the steaks and cook to your liking.

Remove the steaks to a plate and allow to rest.

Let the frying pan cool down a little and return the mushroom and onion mixture, warm up the ingredients, add the brandy and allow it to ignite once the flames have subsided reduce the heat and slowly pour in the cream and Dijon mustard bring to a simmer and season to taste.

Serve the steaks on warm plates, pour over the sauce and serve with twice-cooked chips.

Shop the ingredients

Pasture Fed Sirloin Steak


Pasture Fed Rib Eye Steak