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Peppercorn Sirloin Steak with Mushroom Sauce

Get ready to knock some socks off! This Peppercorn Sirloin Steak with Mushroom Sauce is a recipe that is going to rival even the best steakhouse in town. And guys, it’s so easy to make! 

We are pretty big steak eaters around here. There is just something about a perfectly good steak that you can’t beat. But when we get the craving, we don’t rush to the nearest steak house. Oh no no no. Steakhouses are expensive and I have found that it costs a fraction of the amount to make a decadent steak dinner at home. 

Top sirloin steak with mushroom cream sauce on top on white plate.

And honestly, it’s usually better. 

This Peppercorn Steak with Mushroom Steak Sauce is the perfect example of that. It is basically a recreation of a dish that I did, in fact, eat at a steak house. And yes, it was good, but I kid you not I spent north of $30 for my meal alone and that didn’t even include the sides! 

So, I started making it at home. And now, with this easy recipe, you can too. 


Overhead photo of ingredients needed to make mushroom steak sauce on white background.
  • STEAK: Let’s talk steak. Sure, you can spend a lot of money on steak. But you can also spend less and still get a good, flavorful cut of meat. For this recipe, I used top sirloin. It’s tender and lean and is often much less expensive than NY Strip or Ribeyes. 
  • BLACK PEPPER: You’re going to want to grind this pepper yourself. The coarser the better in this case. 
  • SALT/GRANULATED GARLIC (OR GARLIC POWDER): To season the steak along with the pepper. 
  • MUSHROOMS: I  prefer to use crimini mushrooms but you can also use white button mushrooms if that is what you have. 
  • BEEF BROTH:  Use low sodium so that you can control the salt content of the final dish. 
  • HEAVY CREAM: This is what is going to give your mushroom steak sauce that creamy decadence. You can also use half and half. Do not use skim or 2% milk. 


Ok so now that you see that you’ll only need a handful of ingredients, let’s talk about how stinkin’ easy this is to make. 

STEP #1: Heat oil in a heavy bottom skillet (cast iron works great for this) Season the steak with salt and granulated garlic. Then sprinkle each side of the steak with about 1 teaspoon of black pepper. 

STEP #2: Cook steak over medium-high heat 3 – 4 minutes per side for medium rare ( 5 –  7 for medium). Try not to flip the steak for the first 3 minutes. That is what is going to help give it a good crust.  Remove steak and let rest at least 10 minutes. 

STEP #3: Using the same pan you made the steak in, cook mushrooms and garlic until mushrooms start to brown. Add beef broth and cream. 

STEP #4: Allow sauce to cook until it thickens. It should coat the back of a spoon. 

STEP #5: Spoon mushroom sauce over the top of steak and serve. 

This peppercorn steak with mushroom steak sauce recipe is great because not only is it easy to make, it is a showstopper. That means that you can wow your guests (and yourself!) with spending very little time in the kitchen. It’s a win all around!

What to serve with Peppercorn Steak:

I served this with caesar salad that was made with homemade caesar dressing and air fryer hasselback potatoes.

This would also be great with roasted red potatoes and sauteed broccoli.


While leftovers should be stored covered in the refrigerator, this is best eaten the day that it is made.


At what temperature are steaks done?

Rare: 125 to 130 degrees F
Medium rare: 130 to 140 degrees F
Medium: 140 to 150 degrees F
Medium well: 150 to 160 degrees F
Well: 160+

Why should your let meat rest?

This is super important! Never skip resting steak, or any meat for that matter. Allowing meat to rest after cooking allows the meat to redistribute.

Love this Mushroom Steak Sauce but looking for more steak sauces to try? Check these out:

Peppercorn Sauce

Horseradish Cream Sauce

Garlic Aioli

Note: This post was originally published in 2009. It was updated in 2022 with new photos, nutrition information, FAQ and a slightly modified recipe.

Peppercorn Steak with Mushroom Sauce

Peppercorn Steak with Mushroom Sauce is a show stopping meal, sure to rival even the best of steak houses.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Dishes
Cuisine American
Servings 4 Servings
Calories 471 kcal



  • 4 1/2 pound top sirloin steaks, about 1 inch thick
  • 2 tablespoons freshly ground black pepper about 1 teaspoon for each side of the steak
  • 1 teaspoon Salt
  • 1 teaspoon granulated garlic
  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • 1 cup sliced mushrooms
  • 1 cup beef broth
  • 1/2 cup heavy cream
  • 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.
  • 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.
  • 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. 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.
  • 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.


 The pepper will pretty much coat the entire side of the meat. Use more or less if you need to.
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.
Letting the steak rest 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.
When you add the beef broth to the pan, the pan will be very hot so this will create a lot of steam, be careful. 
Nutrition facts are for estimation purposes only. 


Calories: 471kcalCarbohydrates: 4gProtein: 53gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 167mgSodium: 942mgPotassium: 996mgFiber: 1gSugar: 1gVitamin A: 454IUVitamin C: 1mgCalcium: 89mgIron: 4mg
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: beef, cream sauce, mushroom, top sirloin

Leave a Comment

Recipe Rating

  • Reply
    Jan Kirkland
    December 4, 2019 at 10:17 am

    5 stars
    I have made this several times and it is sooo good! I changed nothing!

    • Reply
      December 4, 2019 at 4:41 pm

      Thats is so great to hear! Thank you!

  • Reply
    May 8, 2013 at 4:12 pm

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

  • Reply
    April 3, 2011 at 5:52 am

    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.

  • Reply
    March 25, 2010 at 3:04 pm

    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?

    • Reply
      March 29, 2010 at 7:54 pm

      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!

  • Reply
    February 16, 2009 at 12:38 pm

    Your steak looks delicious!

    • Reply
      February 16, 2009 at 4:14 pm

      Thanks Sara! It was delicious :-)


    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

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