Posted May 13, 2013
Hello again everyone! I am glad to be back and to start the new year off right I thought I would share this recipe for Peppercorn Crusted Steak. Every once in a while I crave a perfectly cooked steak, and I prefer to cook it at home rather than go to a restaurant. For this recipe, I coat the steak with freshly cracked peppercorns, and serve it with a savory mushroom cream sauce that compliments the steak nicely.
Peppercorn Crusted Top Sirloin with Mushroom Cream Sauce Recipe
Perfectly seared steak topped with a creamy mushroom sauce.
- 2 (1/2 pound) top sirloin steaks, about 1 inch thick
- 4 tablespoons freshly ground black pepper (about 1 teaspoon for each side of the steak)
- granulated garlic
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 cup sliced mushrooms
- 1 cup beef broth
- 1/2 cup half and half
- Salt and pepper to taste
- Heat 1 tablespoon olive oil over medium-high heat.
- Sprinkle each side of the steak lightly with kosher salt and granulated garlic. Then sprinkle each side with about 1 teaspoon of freshly ground black pepper. (Note: The pepper will pretty much coat the entire side of the meat. Use more or less if you need to).
- Place the steak in the pan and don't touch it until it is time to turn it, about 3- 4 minutes per side for medium rare, 5-7 for medium well, 8-10 minutes for well done. (Note: The secret to the perfect crust, is to cook the meat in a medium- hot pan and NOT touch it. It will be fine, I know you want to pick it up and look at it as its cooking but don't, resist all temptations. Trust me, it's for the best).
- Remove the steak from the pan, set on a plate and cover. Let rest for 10 minutes, it will continue to cook during this time. (Note: This is a very important step because if you cut the meat too early all of the juices will escape leaving you with a very tough piece of meat.) While the steak is resting, prepare your mushroom cream sauce.
- In the same pan that you cook the steaks in, add remaining olive oil, mushrooms, and garlic. Season with salt and pepper. Cook for 3 minutes or until mushrooms begin to soften and turn a golden color.
- Next add beef broth, be sure to scape all the yummy bits off the bottom. (Note: The pan will be very hot so this will create a lot of steam, be careful).
- Reduce the heat, add the half and half. Stir constantly as you bring it to a boil. Cook until the sauce thickens, it should coat the back of a spoon.
- Spoon over the steak and serve.