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Peppercorn steak with Skiitake mushrooms Recipe

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This recipe for Peppercorn steak with Skiitake mushrooms is from Enjoy Life to the Fullest, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 beef tenderloins or rib-eye steaks (each about 6 oz/175 g)
8 oz (250 g) shiitake mushrooms
3 green onions
4 tsp (20 mL) black peppercorns
Vegetable oil
1/2 tsp (2 mL) salt
2 tbsp (30 mL) butter
2 tbsp (30 mL) Brandy
2 tbsp (30 mL) oyster sauce
1/4 cup (60 mL) whipping cream
Directions:
Directions:
If not already tied, tie kitchen string around steaks to make nice rounds.

Cut stems from mushrooms (reserve for stockpot); slice caps. Thinly slice white and light green parts of onions; set aside. Slice dark green parts to make 2 tbsp/30 mL; set aside.

Coarsely grind peppercorns, then spread on plate; roll each steak in peppercorns to coat. In cast-iron or heavy-bottomed skillet over medium heat, add just enough oil to thinly coat bottom; cook steaks, turning once and sprinkling with salt halfway through, until desired doneness, about 6 minutes for rare or 8 minutes for medium.Transfer steaks to warmed platter and remove string; tent with foil.

Discard fat from skillet, then melt butter; add mushrooms and white and light green parts of onions and saute until mushrooms are limp, about 2 minutes. Add brandy and cook until liquid is evaporated; stir in oyster sauce and cook for 1 minute. Stir in 2 tbsp/30 mL water; cook until moist but no liquid pools in bottom of pan. Stir in cream; cook, stirring, until thickened into sauce, about 1 minute. Stir in green parts of onions; spoon over steaks
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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