Steak au poivre – Secret Serranía style

This is one of Paul Whitelock’s signature dishes. It was the first meal he prepared for the Meter Maid when they were dating back in 2008. This version has a Serranía touch…

Ingredients – for 2 people

2 Fillet steaks if you can afford them. If not, entrecote is good too

10 button mushrooms, peeled

1 leek sliced

3 cloves of garlic, peeled and chopped

4 medium potatoes, peeled and cut into chunks

10 Brussels sprouts

½ carton of double/single cream

A glug of Pedro Ximénez sherry

2 tbsps olive oil

Small handful of black peppercorns

Salt to taste

Cooking method

Use two frying pans and two saucepans

Fry the leeks and garlic until soft, followed by the mushrooms, in a large frying pan

Grind the black peppercorns using a pestle and mortar and press into both sides of the steaks

Put the potatoes on to boil in one saucepan

Add boiling water to the sprouts in the other saucepan and bring to the boil. Simmer until al diente

Heat the oil in the other frying pan and seal the steaks. Turn down the heat and fry until they are as you like your steaks

Transfer the leeks and garlic into the pan with the steaks and drizzle the Pedro Ximénez over. Bring to the boil and then remove from heat

Slowly add the cream to the pan with the mushrooms, stirring all the time to prevent curdling.

Drain the potatoes and sprouts. If you prefer, mash the potatoes

Serve up onto pre-heated plates

A good oak-aged wine from Ribera del Duero or Rioja is a perfect accompaniment to this dish

¡Buen provecho!