an image of chips and steaks

Steaks with Peppercorn Mushroom Sauce

Recipe cooking time
2 People


  1. Heat the butter and half of the olive oil in a pan over a medium heat and add the onions and mushrooms. Cook for 4-5 minutes until mushrooms are golden brown, then add the garlic and cook for one minute longer. Remove with a slotted spoon and set aside.
  2. Heat another tablespoon of oil in the same pan over a high heat. Press the crushed peppercorns into both sides of the steak.
  3. Place the steaks in the hot pan and cook for 2-3 minutes per side for medium-rare, or to your liking. Remove to a plate, tent loosely with tin foil and rest while you make the sauce.
  4. Place the same pan over a high heat and add the brandy. Bring to a boil, then add the Cooking Cream and reduce the heat. Simmer for five minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan.
  5. Add the mushrooms and onions back to the pan and heat through for 1-2 minutes.
  6. Stir in any juices that have been released from the steaks.
  7. Serve the steaks with the brandy mushroom sauce and chunky chips.



  • 25g Avonmore Irish Butter
  • 2 tbsp olive oil
  • ½ onion, sliced
  • 80g chestnut mushrooms, sliced
  • 2 garlic cloves, crushed
  • 1 tbsp black peppercorns, roughly crushed
  • 4 rib-eye steaks
  • 15ml brandy
  • 120ml Avonmore Cooking Cream

To serve:

  • Chunky chips