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Beef with Whisky and Mushroom Cream, Wilted Spinach and Crushed Tatties

Pan-seared peppercorn-crusted steak served with a rich whisky mushroom sauce, crushed new potatoes, and sautéed baby spinach.

BeefMain CourseHigh ProteinMushroomsSteakWhisky
Estimated Nutrition
Calories
786.3
kcal / serving
3145.2 kcal total
Carbs
26.4g
per serving
105.4 g total
Fat
51.2g
per serving
204.8 g total
Protein
44.7g
per serving
178.6 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
4
tsp
Dijon Mustard
Dairy
50
g
Butter
for the beef
50
g
Butter
for the potatoes
25
g
Butter
for the spinach
50
ml
Double Cream
Liquids
3
tbsp
Water
50
ml
Whisky
50
ml
Beef Stock
Meat
700
g
Fillet Steaks
4 portions of 175g each, cut in half
NutsSeeds
3
tbsp
Black Peppercorns
coarsely ground, sieved, dust discarded
1
1
Sea Salt
freshly ground, to taste
1
1
Black Pepper
freshly ground, to taste
1
1
White Pepper
freshly ground, to taste
3
tbsp
Flat leaf Parsley
chopped
OilsFats
2
tbsp
Sunflower Oil
Vegetables
200
g
Cep Mushrooms
thickly sliced
450
g
New Potatoes
scrubbed, boiled until tender
500
g
Baby Leaf Spinach

Method

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