Pepper Steak with Butter Bean Mash and Portabella Mushrooms
Elevate your dinner table with this restaurant-quality Pepper Steak with Butter Bean Mash and Portabella Mushrooms, a dish that fuses bold flavors with comforting textures. Perfectly seared steaks, encrusted with freshly crushed black peppercorns, take center stage, while the creamy butter bean mash adds a velvety contrast that’s both hearty and satisfying. Sautéed portabella mushrooms, lightly infused with thyme and a tangy splash of lemon juice, complete the dish with earthy, umami-rich undertones. A quick pan sauce brings everything together, enhancing each bite with a savory depth. Ready in just 40 minutes, this elegant yet approachable meal is ideal for weeknight indulgence or impressing guests on special occasions.
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Ingredients
- 2 pieces Steak (ribeye, sirloin, or your choice)
- 2 tablespoons Black peppercorns, freshly crushed
- 1 teaspoon Salt
- 3 tablespoons Olive oil
- 2 cups Canned butter beans, drained and rinsed
- 2 cloves Garlic, minced
- 0.25 cup Heavy cream
- 2 tablespoons Unsalted butter
- 3 pieces Portabella mushrooms, sliced
- 1 teaspoon Fresh thyme leaves
- 0.5 cup Beef or vegetable stock
- 1 teaspoon Lemon juice
Directions
Step 1
Remove the steaks from the refrigerator 20 minutes before cooking to bring them to room temperature. Pat them dry with a paper towel.
Step 2
Season both sides of the steaks generously with salt and evenly coat with the freshly crushed black peppercorns, pressing gently to adhere.
Step 3
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the steaks and sear for 2-4 minutes on each side, depending on your preferred doneness (2 minutes for rare, 4 minutes for medium). Remove the steaks from the skillet and let them rest under foil.
Step 4
In a saucepan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Step 5
Add the butter beans to the saucepan and stir well. Pour in the heavy cream and cook for 5 minutes, stirring occasionally. Mash the butter beans with a fork or potato masher until almost smooth but still slightly chunky. Season with salt to taste and keep warm.
Step 6
In the same skillet used for the steaks, melt the remaining tablespoon of butter over medium heat. Add the sliced portabella mushrooms and sprinkle with thyme leaves. Sauté for 4-5 minutes until tender and golden brown.
Step 7
Deglaze the skillet by adding the beef or vegetable stock and scraping up any browned bits from the bottom. Stir in the lemon juice and let the sauce reduce slightly for 2-3 minutes. Taste and adjust seasoning if necessary.
Step 8
To serve, place a generous portion of butter bean mash on each plate. Top with a seared steak and spoon the sautéed mushrooms and sauce over the top. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1407.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2648.1 |
| Total Fat 185.4g | 0% |
| Saturated Fat 72.9g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 502mg | 0% |
| Sodium 4175.0mg | 0% |
| Total Carbohydrate 94.4g | 0% |
| Dietary Fiber 25.4g | 0% |
| Total Sugars 9.3g | |
| Protein 157.6g | 0% |
| Vitamin D 17.9IU | 0% |
| Calcium 280.0mg | 0% |
| Iron 21.2mg | 0% |
| Potassium 3960.4mg | 0% |
Source of Calories