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Pepper Cream Beef with Pancetta and Parmesan Mash

Give your guests the five-star treatment with this mouth-watering main by South Cape Fine Foods.


  • 6 slices pancetta

  • 200g South Cape Pepper Cream Cheese, cut into pieces

  • ½ cup dry white wine

  • 6 x 200g beef fillet or scotch fillet steaks

  • Parmesan Mash

  • 185g South Cape Aged Parmesan, grated

  • 1.5 kg potatoes, peeled

  • 4 cloves garlic, peeled

  • 2 cups hot milk

  • sea salt, to taste


  • 1.

    Place pancetta on an oven tray and bake at 200°C for 5 minutes until crisp. Heat South Cape Cream Cheese and wine together, stirring until smooth, creamy and heated through.

  • 2.

    Pan fry

  • 3.

    Or chargrill steaks until cooked to your liking.

  • 4.

    Place onto serving plates, spoon over Pepper Cream Sauce and top with a slice of crispy pancetta.

  • For the parmesan mash:

  • 1.

    Boil potatoes and garlic in a pot of salted boiling water for 20 minutes until very tender. Drain and mash.

  • 2.

    Stir in milk and South Cape Aged Parmesan, reserving some for garnish.

  • 3.

    Season to taste and serve with beef.



• Chicken fillets can also be substituted for the beef.

• To prepare Parmesan Mash ahead of time, boil, drain and mash up to 2 hours ahead. Reheat in a pot, adding hot milk and Parmesan, just prior to serving.

This recipe is brought to you by South Cape Fine Foods.

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