Sandi's Black Pepper Cube Steaks & Mushroom Cream Sauce

"Ohhhh m'gawd, are these good or what? I don't like to toot my own horn, but TOOT! TOOT, TOOOOOOOOOOT!! The less expensive cube steak finally gets some respect here."
 
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photo by edverolunat19 photo by edverolunat19
photo by edverolunat19
photo by SloppyJoe photo by SloppyJoe
photo by Wobin photo by Wobin
photo by Chef Petunia photo by Chef Petunia
photo by Sandi From CA photo by Sandi From CA
Ready In:
30mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Season both sides of the cube steaks with kosher salt and cracked black pepper.
  • Heat the oil and 1 tablespoon of the butter in a large skillet over med-high heat.
  • Sauté the steaks for 4 minutes, then turn and finish cooking for 3 more minutes or until done to your liking. Move steaks to a plate and cover with foil.
  • Melt the remaining 2 tablespoons of butter in the skillet over med-high heat and loosen any stuck bits of meat with a spatula.
  • When hot, add the shallots and mushrooms with a loose attempt to keep them in a single layer as much as possible. Don’t stir for the first 2 minutes to give them a chance to caramelize on one side, then stir periodically for another minute or two until mushrooms are deep golden brown.
  • Add the minced garlic and sauté until it becomes soft, about one minute.
  • Add the cream and the steak juice from the cube steak plate and reduce the mixture by one-third. Season with salt and pepper to taste.
  • Finally, add the basil, stir briefly, then plate the steaks with a generous portion of sauce on top.

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Reviews

  1. This turned out really great! A few things I did differently though was to just season my steaks by eyeballing and not using the recommended amount. I also cooked my steaks in a cast iron skillet which really browned them nice along with the mushrooms/shallots. I added a little white wine before reducing the sauce too. Great recipe for cube steaks!!
     
  2. Just finished my first attempt at this and I must say I loved it. I used a tenderloin instead of cube and it was awesome. Be careful when reducing the sauce. Reduce too much and you might have a sauce that is too salty. Make sure your tasting throughout the reduction process. The smell reminded me of time spent in France and I will be making this again.
     
  3. Turned out great, my husband and I both loved it!
     
  4. Made this tonight and it turned out great! Easy recipe to use for a great mushroom gravy and less costly meat.
     
  5. When I try a new recipe I try to use all the ingredients as shown and though I did cut the pepper slightly, I followed the directions to the letter. I will make the sauce again and again, it was that good and easy. However I was hoping this would be a cubed steak recipe that wasn't chewy but it was so I can only give it a 4 star. I will try it with other cuts of beef and even pork and chicken but will not waste my money on cubed steak again.
     
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Tweaks

  1. I didnt have shallots so I used an onion. I also used a Tbsp of minced garlic to substitute for the garlic cloves. Good recipe. I will use this again.
     
  2. This was pretty good! I did not use as much pepper per personal preference, and used sweet onion instead of shallot, and it tasted great! Sauce had a great flavor. I did add more salt to the end sauce since I served over angel hair pasta. At the end of cooking I removed the meat and added about another cup of cream with about a tbsp of cornstarch mixed in so that it would thicken up. Worked great! My cube steak was a little tough and I made sure I didn't overcook, but I think that is just the nature of that kind of meat! It was a fast and easy meal! Thanks for sharing Sandi!
     
  3. This ws a very easy and tasty meal. Reduced the amount of pepper...We all loved the cream sauce and I used evap milk instead of heavy cream.
     
  4. I thought this was a fantastic recipe! However, I did make some changes to make it a bit healthier. First, I did not add as much pepper (not a big pepper fan). I then cooked the steaks according to the recipe, but substituted skim milk for the heavy cream. I used corn starch to thicken the sauce, as the cream would have made a heavier sauce than the skim milk. Also, I added the steaks back and let them cook in the sauce for about 10-15 minutes. It was soooo great! I am going to try to serve this recipe when I have a few guests over. It is by far the best recipe I have come across for cubed steaks, and it is very easy. Thanks for sharing!
     

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