Peppercorn Steak with Mushroom Sauce

Peppercorn Steak with Mushroom Sauce is a show stopping meal, sure to rival even the best of steak houses.

Course Main Dishes

Cuisine American

Keyword beef, cream sauce, mushroom, top sirloin

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings Servings

Calories 471kcal

Ingredients

Ingredients:

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

Instructions

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.

Notes

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.

Nutrition