Peppered Steak with Creamy Mushroom Sauce

(recipe compliments of Cape Grim Beef, Smithton)

1 tablespoon Cracked Black Pepper
4 Cape Grim Scotch Fillet Steaks, trimmed
50g Butter, chopped
3 Garlic Cloves, crushed
200g Button Mushrooms, thinly sliced
150g Shiitake Mushrooms, stalks removed, thinly sliced
4 Sprigs of Thyme
2 tablespoons Red Wine or Beef Stock
⅓ cup Thickened Cream
Mashed Potato and Baby Spinach, to serve

Rub both sides of the steaks with cracked black pepper and season with salt. Heat 30g butter in a heavy-based frying pan over medium-high heat. Cook steaks for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil.
Add remaining 20g butter, garlic, mushrooms and thyme to pan. Cook, stirring often, for 4 minutes or until mushrooms are tender. Add wine. Cook until wine is almost evaporated. Add cream. Reduce heat to medium-low. Simmer for 1 minute or until sauce begins to thicken.
Spoon mashed potato onto plates. Top with steak and spoon over mushroom sauce. Serve with spinach.

Always rest steaks after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.