Peppercorn Crusted Top Sirloin with Mushroom Cream Sauce
Peppercorn Crusted Top Sirloin with Mushroom Cream Sauce is a main course that serves 2. One serving contains 552 calories, 57g of protein, and 30g of fat. For $4.86 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe from Lifes Ambrosia has 25 fans. Head to the store and pick up salt and pepper, Top Sirloin, mushrooms, and a few other things to make it today. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes around 25 minutes. With a spoonacular score of 96%, this dish is tremendous. Similar recipes include Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce, Ground Sirloin with Mushroom Cream Sauce, and Smothered Sirloin Steak in Parmesan-Peppercorn Sauce.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 cup beef broth
4 tablespoons freshly ground black pepper (about 1 teaspoon for each side of the steak)
1 clove garlic, minced
granulated garlic
1/2 cup half and half
1 cup sliced mushrooms
2 tablespoons olive oil
Salt
Salt and pepper to taste
2 (1/2 pound) top sirloin steaks, about 1 inch thick
Equipment:
frying pan
Cooking instruction summary:
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.
Step by step:
1. 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).
2. 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).
3. Remove the steak from the pan, set on a plate and cover.
4. 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.
Nutrition Information:
covered percent of daily need
