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 Recipe

Serves 2 Prep Time: Cook Time:


  • 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



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.



Leave a Comment

  • 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 :-)