Make this restaurant-worthy peppercorn steak with a mushroom cream sauce from the comfort of your home. Steaks are seared to perfection with a peppercorn crust, and the creamy mushroom sauce is packed with flavor. It’s easy to make, and is an elevated and delicious way to enjoy a steak dinner.

I’m a big steak lover. I could eat it for breakfast, lunch, and dinner. Steak is a rich source of protein, heme iron, zinc, B vitamins, and more— which are all essential for our overall health. And if you think back to our ancestors and what their primary source of food was— well, red meat is the obvious answer. 

So I love to play around with different recipes and flavors to pair with steaks— and this peppercorn steak recipe with a mushroom cream sauce has become one of my favorite dishes. It’s the perfect dinner recipe for when you want to enjoy a fancy restaurant-style meal, but without the expensive price tag.

Ingredients

• Steak- For this recipe, I used sirloin steak. It’s thick, flavorful and tender. However, you can use any cut of steak that you’d like! I always recommend getting organic, grass-fed steak, as it’s more nutrient-dense and raised without any added hormones or antibiotics.

• Black Peppercorns- Whole black peppercorns are required to make the peppercorn crust. Crush them yourself by using a pestle and mortar, a mallet, a spice grinder, or even a blender or food processor. The peppercorns should be coarsely cracked— meaning they are broken up into large pieces, like halves or quarters.

• Butter- You’ll cook the steak in butter as well as adding butter to the mushroom cream sauce. Opt for a grass-fed butter for the most nutrient-dense, high-quality option.

• Shallot- Shallot adds a mild, sweet, onion flavor to the cream sauce. You can substitute with white or yellow onion, however, the shallot lends the best flavor for this sauce.

• Garlic- What’s a cream sauce without minced garlic? Garlic is not only incredibly flavorful, but anti-inflammatory as well.

• Mushrooms- I used shiitake mushrooms, for their incredible texture and earthy flavor. However, you can substitute with any mushrooms you have on hand. 

• Heavy Cream- This is what will give your sauce that creamy, decadent texture. Make sure to use a heavy cream with no additives, and don’t substitute it with milk.

• Bone Broth- Bone broth adds extra nutrients and flavor to the cream sauce, while helping to deglaze the pan.

• Dijon Mustard- A subtle mustard flavor makes this cream sauce pop with flavor. Opt for a smooth and creamy dijon mustard, not one that is packed with whole seeds.

• Worcestershire- Just a touch of Worcestershire adds a savory, umami flavor that perfectly compliments the peppercorn steak.

• Salt- I always use mineral-rich sea salt for the highest-quality and best flavor.

How to Make Peppercorn Steak with Mushroom Cream Sauce

1. Spread coarsely cracked peppercorns onto a plate and firmly press each steak into the peppercorns, coating both sides evenly. Sprinkle salt generously onto both sides of the steaks, then set aside.

2. Melt 1 tbsp of butter in a skillet over medium-high heat. Once melted, add the steaks. Cook for about three minutes, then flip the steaks carefully, cooking for another 3 minutes, or until your liking. Remove the steaks from the skillet. Place the steaks onto a dish, and loosely cover with a piece of parchment paper.

3. Reduce the heat to medium. Into the same skillet, add remaining 3 tbsp butter and melt. Add in the shallot. Sauté for a minute, then add in the garlic. Stir and cook for another minute. Add in the mushrooms and 1/2 tsp of salt. Cook until the shallots are caramelized and the mushrooms are soft.

4. Add in the broth, heavy cream, dijon mustard, and Worcestershire. Stir to combine and allow the sauce to simmer, stirring often, until thick enough to coat the back of a spoon.

5. Spoon over peppercorn steak, and serve. Store leftovers in an airtight container in the fridge for up to 3-4 days.