New York steak adorned with peppercorns and a spectacular mushroom sauce served with creamy mashed potatoes makes this fare a perfect “man-meal” and with only 15 minutes prep time, any night is the right night!
Recipe & Food Styling Mari Loewen. Photography Ross Cornish

Recipe & Food Styling Mari Loewen. Photography Ross Cornish

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings



  • 4 New York steaks
  • 2 tablespoons crushed mixed peppercorns
  • 2 teaspoons sea salt

Mushroom sauce

  • 1 1/2 teaspoons sea salt
  • 30 grams butter
  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, finely chopped
  • 1 cup mixed mushrooms, chopped
  • 3 to 4 thyme sprigs, chopped
  • 1 tablespoon all-purpose flour
  • 1/3 cup red wine
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon tomato paste
  • 1/2 teaspoon Dijon mustard
  • 1/2 cup beef stock


In small bowl, mix peppercorns with 2 teaspoons sea salt. Brush steaks with olive oil, and coat evenly with peppercorn mixture. Set aside. 

In heavy skillet over medium-high heat, place butter and half the olive oil, add shallots and stir for 1 minute, until softened. Add mushrooms and cook for 1 to 2 minutes, until soft. Reduce heat to low, stir in thyme and flour, and cook for a further minute. Add wine, Worcestershire sauce, tomato paste, Dijon mustard, and stock. Stir for 1 to 2 minutes, until slightly thickened. Keep warm.

Preheat grill to medium-high heat. Grill steaks 4-6 minutes each side for medium rare; let rest for 20 minutes. Reheat mushroom sauce and pour over steak. Serve immediately.