Sandi's Black Pepper Cube Steaks & Mushroom Cream Sauce

Recipe by Sandi From CA
READY IN: 30mins




  • 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.