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. 

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. 

INGREDIENTS NEEDED FOR PEPPERCORN STEAK WITH MUSHROOM SAUCE: 

• 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. 

STEP BY STEP PHOTOS AND INSTRUCTIONS: 

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. 

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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.

STORAGE AND LEFTOVERS:

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

FAQ:

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.