Stockyard Steak with Mushroom & Peppercorn Sauce
Marinating Time: 0 min
Prep & Cook Time: 35 min
Yield: 4 servings
Ingredients
2 beef round sirloin tip center steaks, cut 1 inch thick (about 8 ounces each)
8 ounces button mushrooms, sliced
1/4 cup chopped fresh chives
2 to 3 tablespoons green peppercorns, coarsely crushed
1 tablespoon Dijon-style mustard
1/2 cup reduced sodium or regular ready-to-serve beef broth
1/4 cup whipping cream
Fresh chives (optional)
Seasoning:
1 teaspoon salt
1 teaspoon ground cumin
1/2 to 1 teaspoon ground black pepper
Directions
1. Combine seasoning ingredients in small bowl; press evenly onto beef steaks. Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Place steaks in skillet; cook 14 to 15 minutes for medium rare doneness, turning occasionally. Do not overcook. Remove to plate; keep warm.
2. If necessary, re-spray skillet with cooking spray. Add mushrooms and 1/4 cup chives to skillet; cook 4 to 5 minutes or until mushrooms are tender, stirring occasionally. Remove from skillet; keep warm.
3. Meanwhile combine peppercorns, as desired, and mustard. Add mustard mixture, broth and cream to skillet; bring to a boil, stirring constantly. Cook and stir 2 to 3 minutes until thickened. Add mushroom mixture; cook until heated through.
4. Carve steaks into thin slices. Spoon sauce over steak. Garnish with chives, if desired.
Tips
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STOCKYARD STEAK WITH MUSHROOM & PEPPERCORN SAUCE
Gilda Lester, NC
Total preparation and cooking time: 35 minutes · Makes 4 servings.
2
beef round sirloin tip center steaks, cut 1 inch thick (about 8 ounces each)
8
ounces button mushrooms, sliced
1/4
cup chopped fresh chives
2 to 3
tablespoons green peppercorns, coarsely crushed
1
tablespoon Dijon-style mustard
1/2
cup reduced sodium or regular ready-to-serve beef broth
1/4
cup whipping cream
Fresh chives (optional)
Seasoning:
1
teaspoon salt
1
teaspoon ground cumin
1/2 to 1
teaspoon ground black pepper
1. Combine seasoning ingredients in small bowl; press evenly onto beef steaks. Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Place steaks in skillet; cook 14 to 15 minutes for medium rare doneness, turning occasionally. Do not overcook. Remove to plate; keep warm.
2. If necessary, re-spray skillet with cooking spray. Add mushrooms and 1/4 cup chives to skillet; cook 4 to 5 minutes or until mushrooms are tender, stirring occasionally. Remove from skillet; keep warm.
3. Meanwhile combine peppercorns, as desired, and mustard. Add mustard mixture, broth and cream to skillet; bring to a boil, stirring constantly. Cook and stir 2 to 3 minutes until thickened. Add mushroom mixture; cook until heated through.
4. Carve steaks into thin slices. Spoon sauce over steak. Garnish with chives, if desired.
Cook's Tip:
Four beef tenderloin steaks, cut 1 inch thick (about 6 ounce each) or two boneless top loin steaks, cut 1 inch thick (about 10 ounces each) may be substituted. Panbroil tenderloin steaks 10 to 13 minutes (top loin steaks 12 to 15 minutes) for medium rare to medium doneness, turning occasionally.
To crush whole peppercorns: place peppercorns in a food-safe plastic bag; squeeze out the air and seal. Use the bottom of a custard cup, rolling pin or side of a heavy pan to crush the peppercorns.
Credit
Gilda Lester, NC - www.beefcookoff.org
