Pepper Steak With Mushrooms

READY IN: 35mins
Bergy
Recipe by WhoKnew

Coarsely ground peppercorns and chili flakes give some zing to sirloin steaks. These are accompanied by a bourbon cream sauce. From a book entitled "The Ultimate Cooking Course", 2003.

Top Review by KandyKaneTaylor

The pepper was a bit overwhelming for my husband and he waited until I cooked and served the meal to tell me he doesn't like mushrooms. The sauce was a bit runny but I thickened it up but still no go. I just didn't like this recipe.

Ingredients Nutrition

  • 2 tablespoons peppercorns, coarsely crushed
  • 12 teaspoon hot pepper flakes (optional)
  • 4 (6 -8 ounce) boneless sirloin or 4 (6 -8 ounce) filet mignon steaks, well trimmed
  • 3 tablespoons vegetable oil
  • 1 tablespoon butter
  • 2 cups sliced mushrooms
  • 2 tablespoons cognac or 2 tablespoons Bourbon or 2 tablespoons scotch or 2 tablespoons beef stock
  • 12 cup whipping cream
  • salt, to taste

Directions

  1. Combine peppercorns & hot pepper flakes and press onto both sides of steaks.
  2. Heat 1 tablespoon vegetable oil with butter in a heavy frying pan (make sure that it will be large enough to accomodate the steaks in one layer).
  3. Add mushrooms to frying pan and cook over medium heat, stirring and turning them occasionally until they are wilted (approx 5 minutes).
  4. Increase the heat to med-high and continue cooking until the liquid from mushrooms have evaporated and they are lightly browned. With slotted spoon, remove them from the pan & reserve.
  5. Add remaining oil to frying pan. When hot, add the steaks.
  6. Fry until brown, about 2 min on each side. Continue cooking until desired degree of doneness is reached.
  7. Remove steaks from pan & keep hot.
  8. Pour off all fat from pan. Add alcohol or stock and bring to boil, stirring and scraping browned bits from bottom of pan. Add cream & bring back to a boil. Boil 1 minute.
  9. Stir in mushrooms & reheat them. Check seasoning & then pour sauce over steaks to serve.

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