1/11 Photos of Sandi's Black Pepper Cube Steaks & Mushroom Cream Sauce
Sandi (From CA)'s Note:
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.
My Private Note
Units: US | Metric
FOR THE MEAT
- 4 cube steaks
- 44.37-59.16 ml cracked black pepper (Please use McCormick's Cracked Black Pepper or equivalent, regular black pepper is NOT workable here)
- 14.79 ml kosher salt
- 14.79 ml olive oil
- 14.79 ml soft butter
FOR THE CREAM SAUCE
- 1Season both sides of the cube steaks with kosher salt and cracked black pepper.
- 2Heat the oil and 1 tablespoon of the butter in a large skillet over med-high heat.
- 3Sauté 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.
- 4Melt the remaining 2 tablespoons of butter in the skillet over med-high heat and loosen any stuck bits of meat with a spatula.
- 5When 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.
- 6Add the minced garlic and sauté until it becomes soft, about one minute.
- 7Add 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.
- 8Finally, add the basil, stir briefly, then plate the steaks with a generous portion of sauce on top.
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Nutritional Facts for Sandi's Black Pepper Cube Steaks & Mushroom Cream Sauce
Serving Size: 1 (147 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 342.9
- Calories from Fat 308
- Total Fat 34.2 g
- Saturated Fat 19.7 g
- Cholesterol 104.4 mg
- Sodium 1798.2 mg
- Total Carbohydrate 8.7 g
- Dietary Fiber 1.6 g
- Sugars 1.1 g
- Protein 3.5 g
The following items or measurements are not included: