PEPPERCORN STEAK WITH MUSHROOM CREAM SAUCE
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 a restaurant-worthy way to enjoy a steak dinner.
Ingredients
- 1 & 1/2 - 2 lb sirloin steak or steaks of choice
- 2 tbsp black peppercorns coarsely cracked
- 4 tbsp butter divided
- 1 shallot chopped
- 3 cloves garlic minced
- 2 large shiitake mushrooms sliced
- 1/2 cup bone broth
- 1 cup heavy cream
- 2 tsp dijon mustard
- 1 tsp Worcestershire
- salt to taste
Instructions
- 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.
- 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.
- 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.
- 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.
- Spoon over peppercorn steak, and serve. Store leftovers in an airtight container in the fridge for up to 3-4 days.