steak + white pepper sauce + peppery mushrooms
Prep time
Cook time
Total time
Serves: 2
  • Steak
  • 500 g Prime Rib (I used rump but you can also use fillet) –
  • White Pepper Sauce
  • 1 Small onion – finely chopped
  • 1T Olive oil
  • 1 Knob of butter
  • 1 Clove garlic
  • 40 ml Brandy
  • 200ml Thick cream
  • 3t Fine white pepper ( I even like a little more but be careful, I believe white pepper is deceptively hotter than black pepper)
  • Small pinch of salt
  • 150 g King Oyster mushrooms – sliced length ways
  • 2T Olive oil
  • 1T Butter
  • ½ t White fine pepper
  • Large pinch of salt
  • Squeeze of lemon juice
  1. Steak: Fry to your taste. My guidelines - hottest plate, oil, season, +-3½ minutes on each side, rest for 6 minutes.
  2. Mushroom Sauce: Plate on medium - heat a pan and add the olive oil, butter and add the onion. Sauté for about 3 minutes until nice golden.
  3. Add the garlic and sauté for another 2 minutes.
  4. Add the brandy to the pan – not too much as you do not want to set your kitchen alight - heat it up and then ignite the brandy with a match. Flambé the steak by letting the alcohol burn off the liquid. Let it burn till finished – it needs to extinguish itself naturally.
  5. Add the cream, then stir in the pepper along with a pinch of salt.
  6. Taste for seasoning. Heat through for a minute or two.
  7. Pass the sauce through a sieve to catch the onions and garlic – I normally use the sieved garlic and onions as a base for the steak and then pour the sauce liberally over the steak just before serving.
  8. Heat a pan until it is very hot - add the olive oil and butter then add the mushrooms , sprinkle with the pepper and a big pinch of salt. Fry fast for about 3-4 minutes till brown and done.
  9. Add a squeeze of lemon juice and serve hot over the steak.
Recipe by Anél Potgieter at