Steak with Sautéed Mushrooms and Creamy Peppercorn Sauce
Ingredients:
2 steaks (ribeye, sirloin, or your preferred cut)
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
1 cup sliced mushrooms (button or cremini)
1 tablespoon minced garlic
½ cup heavy cream
1 tablespoon freshly cracked black peppercorns
1 teaspoon soy sauce (optional)
2 cups buttery mashed potatoes
Fresh parsley, chopped (for garnish)
Instructions:
Cook the steaks:
Season the steaks with salt and pepper on both sides.
Heat olive oil in a skillet over medium-high heat.
Cook the steaks for about 4-5 minutes per side, depending on desired doneness. Remove from heat and set aside to rest.
Sauté the mushrooms:
In the same skillet, melt butter over medium heat.
Add the sliced mushrooms and cook until golden brown, about 5 minutes.
Add minced garlic and cook for an additional 1 minute.
Prepare the peppercorn sauce:
To the skillet, add heavy cream and freshly cracked peppercorns. Stir to combine.
Let the sauce simmer for 2-3 minutes until thickened. (Optional: Add a splash of soy sauce for depth of flavor.)
Serve:
Plate the steak, top with sautéed mushrooms and a drizzle of creamy peppercorn sauce.
Serve alongside buttery mashed potatoes, garnished with fresh chopped parsley.
Add a small bowl of extra creamy sauce on the plate for dipping.
Enjoy your perfectly cooked steak with a rich, creamy finish!