Recipe for delicious Steak with a side of Creamy Mushroom and Green Peppercorn Sauce, paired with the 2012 Frans K Smit Red Blend Merlot


For the sauce:
60ml butter
15ml olive oil
400g brown/portabellini mushrooms (sliced)
30ml green peppercorns (You should find these in the pickles section of your supermarket.)
250ml fresh cream
Salt and pepper to taste

For the steak:
200-300g flat iron steak per person
30ml olive oil
Salt and pepper to taste

How to
Make the sauce first. Heat the butter and olive oil in a large wide pan. Fry the mushrooms over high heat until brown, then add peppercorns. Fry for 1min. Add the cream and let it bubble and reduce for about 3-5 minutes. Don’t let it reduce completely.

Season the sauce with salt and pepper and set to one side, covered, until your steak is ready.

Heat a pan or griddle until it is smoking hot. While you’re waiting, brush the steaks on both sides with olive oil and season generously with salt and pepper. For a medium-rare steak, place the steak in the hot pan and fry for 3.5 minutes on each side. Remove and let it rest on a plate for 3 minutes.

Serve hot, topped with the sauce, with or without salad and other sides.

Serve with a glass of 2012 Spier Frans K Smit Red Blend.

About the wine:
A monster of a wine from the tiniest vintage cellar master Frans Smit has ever worked with. This 5-year-old gave him just 6500 bottles and has the makings of a long-distance runner ̶ with soft, rounded tannins. This is only his 2nd Merlot-based vintage since 2004. When a Merlot yield is good, it’s king; Frans’ personal default choice. He always pushes for Merlot when the vintage is good. 2012 was brilliant for Merlot, which sings through the layers of Cabernet Sauvignon and Cabernet Franc.

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Recipe and image provided by Spier. For more information visit