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Steak with Dijon & Black Pepper Sauce


One of Jennie's go to dishes that is quick and simple to make, proving that if you have the best of ingredients you can make a show stopper of a dish! Make every night a steak night with this full on flavour dish.

Serves 2


2 British steaks, we used a Rump cut

2 tbsp Yorkshire Rapeseed Oil with Cracked Black Pepper or Yorkshire Rapeseed Oil

½ onion, finely sliced

75g mushrooms, finely sliced

2 tbsp Dijon & Black Pepper Dressing

120ml Double Cream

Salt to Taste



Before you start to cook let your steak come to room temperature.

Heat a heavy based frying pan with 1 tbsp Yorkshire Rapeseed Oil and when hot add the steak and turn to a medium / high heat. Cook the steak for around 2 minutes on each side for a rare steak, longer if you wish to cook it to a different preference. Remove the steak from the pan and leave to rest.

Turn the heat to a medium heat and add a further drizzle of Oil to the juices in the pan. Add your sliced onion and fry until they start to soften, then add your sliced mushrooms. Continue to cook, stirring regularly until the mushrooms are cooked. Drizzle in the Dijon & Black Pepper Dressing and stir through the mix. Add in your cream, stirring everything together until combined and warmed through. Slice your steak and add to the mix, season to taste. Delicious served with a fresh green salad.