Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce

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SKU:
Pepcstmusbr - Recipes
Weight:
1.00 LBS

Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Pan seared steak crusted in fresh cracked peppercorns and dried mushroom served topped with a velvety creamy brie and mushroom sauce!

ingredients
FOR THE PEPPERCORN AND MUSHROOM CRUSTED STEAK:
    • 1 tablespoon butter
    • 1 tablespoon oil
    • 1/4 ounce dried mushrooms, coarsely chopped in food processor
    • 1 teaspoon fresh crack peppercorns
    • salt to taste
    • 1 pound ribeye steak (or tenderloin, or your favourite cut)
FOR THE CREAMY MUSHROOM SAUCE:
  • 2 tablespoons butter
  • 1 small onion, diced
  • 8 ounces various mushrooms, sliced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1/4 cup dry white wine (or broth)
  • 1/4 cup beef broth
  • 1/4 cup cream
  • 4 ounces brie
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • 1 tablespoon white miso paste (optional, gluten-free for gluten-free)
  • salt and pepper to taste
directions
FOR THE PEPPERCORN AND MUSHROOM CRUSTED STEAK:
    1. Melt the butter and heat the oil in a pan over medium high heat, press the mixture of the dried mushrooms, peppercorns and salt into the steak(s), and cook in the pan to the desired level of doneness, about 2-4 minutes per side.
    2. Let sit for 5 minutes before optionally slicing and serve topped with the mushroom sauce!
FOR THE CREAMY MUSHROOM SAUCE:
  1. Add the onions and mushrooms and cook until the mushrooms release their liquids and it's absorbed, about 10 minutes.
  2. Add the garlic and thyme and cook for a minute.
  3. Add the wine and deglaze the pan.
  4. Add the broth and cream, bring to a boil and simmer to thicken, about 2-4 minutes, before mixing in the cheeses and miso and removing from the heat.
  5. Season with salt and pepper to taste.