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Peppercorn Steak Pasta

Peppercorn Sauce made with Mayflower Southern Style Gravy and black peppercorns, with steak and pasta.


Serves: 2

  • Flat Iron / Thin Cut Steaks (cut into strips) 2 Steaks
  • Chestnut Mushrooms 100g
  • White Onion (finely diced) 1/2 Large
  • Mayflower Southern Style Gravy Mix 50g
  • Double Cream 30-40ml
  • Crushed/Ground Black Pepper To taste
  • Penne / Fusilli (uncooked) 150g
  • Vegetable Oil 1 tbsp
  • Butter 1 small knob


1.   Cook the pasta as per instructions on the pack.

2.   Meanwhile, in a frying pan heat up the oil, then fry the onion and garlic until browned, add the mushrooms and fry for 2-3 minutes until the mushrooms are soft but not mushy. Empty the contents of the pan into a bowl and leave to one side.

3.   In the same pan add the knob of butter. Once hot, place the steaks in the pan and cook for 1-2 minutes on each side for medium to medium-rare or 2-3 minutes for medium to medium well-done. Once cooked cut the steaks on a chopping board into thin strips and set to one side.

4.   Whisk 50g of Southern Style Gravy Mix with 270ml of water in a saucepan, bring to the boil then simmer on a very low heat for 2-3 minutes. Drain off the pasta and add to a large sauce pan/casserole pan, also add the cream, gravy and the contents of the bowls.

5.   Add black pepper to taste and leave on a medium heat for 5 minutes, stirring continuously.

6.   ENJOY!

Mayflower Southern Style Gravy Mix

Made with

Mayflower Southern Style Gravy Mix

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