American/ Main Dishes

Peppercorn Crusted Top Sirloin with Mushroom Cream Sauce

Peppercorn Crusted Top Sirloin with Mushroom Cream Sauce

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

Print Recipe
Serves 2 Prep Time: Cook Time:

Ingredients:

  • 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)
  • Salt
  • 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

Instructions

1

Heat 1 tablespoon olive oil over medium-high heat.

2

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).

3

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).

4

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.

5

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.

6

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).

7

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.

8

Spoon over the steak and serve.

Notes

Enjoy!

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  • Sara

    Your steak looks delicious!

  • Thanks Sara! It was delicious :-)

  • Gwen

    in your recipe it says to use ‘half and half’ I am from the UK and have never heard of this, could you tell me an alternative I could use that is available in the UK?

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  • Hi Gwen- Sorry it took so long to get back to you, I was out of town. You can mix one tablespoon of butter with enough milk to equal 1 cup. Then use half of the mixture in the recipe. Hope this helps!

  • Shirley

    I tried this recipe last night and the steaks turned out delicious! However, I could not get the sauce to thicken. Any tips? This is very simliar to Ruby Tuesday’s Peppercorn uncrusted steak with mushroom cream sauce. Their sauce is a tad creamy in consistency.

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  • John

    My daughter, 13, asked me to make this sauce every time we have steaks.

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