Peppercorn Crusted Top Sirloin with Mushroom Cream Sauce

Peppercorn Crusted Top Sirloin with Mushroom Cream Sauce is a main course that serves 2. One serving contains 552 calories, 57g of protein, and 30g of fat. For $4.86 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe from Lifes Ambrosia has 25 fans. Head to the store and pick up salt and pepper, Top Sirloin, mushrooms, and a few other things to make it today. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes around 25 minutes. With a spoonacular score of 96%, this dish is tremendous. Similar recipes include Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce, Ground Sirloin with Mushroom Cream Sauce, and Smothered Sirloin Steak in Parmesan-Peppercorn Sauce.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 cup beef broth

4 tablespoons freshly ground black pepper (about 1 teaspoon for each side of the steak)

1 clove garlic, minced

granulated garlic

1/2 cup half and half

1 cup sliced mushrooms

2 tablespoons olive oil

Salt

Salt and pepper to taste

2 (1/2 pound) top sirloin steaks, about 1 inch thick

Equipment:

frying pan

Cooking instruction summary:

Heat 1 tablespoon olive oil over medium-high heat.Sprinkle each side of the steak lightly with kosher salt and granulated garlic. Then sprinkle each side with about 1 teaspoon of freshly ground black pepper. (Note: The pepper will pretty much coat the entire side of the meat. Use more or less if you need to).Place the steak in the pan and don't touch it until it is time to turn it, about 3- 4 minutes per side for medium rare, 5-7 for medium well, 8-10 minutes for well done. (Note: The secret to the perfect crust, is to cook the meat in a medium- hot pan and NOT touch it. It will be fine, I know you want to pick it up and look at it as its cooking but don't, resist all temptations. Trust me, it's for the best).Remove the steak from the pan, set on a plate and cover. Let rest for 10 minutes, it will continue to cook during this time. (Note: This is a very important step because if you cut the meat too early all of the juices will escape leaving you with a very tough piece of meat.) While the steak is resting, prepare your mushroom cream sauce.In the same pan that you cook the steaks in, add remaining olive oil, mushrooms, and garlic. Season with salt and pepper. Cook for 3 minutes or until mushrooms begin to soften and turn a golden color.Next add beef broth, be sure to scape all the yummy bits off the bottom. (Note: The pan will be very hot so this will create a lot of steam, be careful).Reduce the heat, add the half and half. Stir constantly as you bring it to a boil. Cook until the sauce thickens, it should coat the back of a spoon.Spoon over the steak and serve.

 

Step by step:


1. Heat 1 tablespoon olive oil over medium-high heat.Sprinkle each side of the steak lightly with kosher salt and granulated garlic. Then sprinkle each side with about 1 teaspoon of freshly ground black pepper. (Note: The pepper will pretty much coat the entire side of the meat. Use more or less if you need to).

2. Place the steak in the pan and don't touch it until it is time to turn it, about 3- 4 minutes per side for medium rare, 5-7 for medium well, 8-10 minutes for well done. (Note: The secret to the perfect crust, is to cook the meat in a medium- hot pan and NOT touch it. It will be fine, I know you want to pick it up and look at it as its cooking but don't, resist all temptations. Trust me, it's for the best).

3. Remove the steak from the pan, set on a plate and cover.

4. Let rest for 10 minutes, it will continue to cook during this time. (Note: This is a very important step because if you cut the meat too early all of the juices will escape leaving you with a very tough piece of meat.) While the steak is resting, prepare your mushroom cream sauce.In the same pan that you cook the steaks in, add remaining olive oil, mushrooms, and garlic. Season with salt and pepper. Cook for 3 minutes or until mushrooms begin to soften and turn a golden color.Next add beef broth, be sure to scape all the yummy bits off the bottom. (Note: The pan will be very hot so this will create a lot of steam, be careful).Reduce the heat, add the half and half. Stir constantly as you bring it to a boil. Cook until the sauce thickens, it should coat the back of a spoon.Spoon over the steak and serve.


Nutrition Information:

Quickview
551k Calories
56g Protein
29g Total Fat
14g Carbs
67% Health Score
Limit These
Calories
551k
28%

Fat
29g
46%

  Saturated Fat
9g
60%

Carbohydrates
14g
5%

  Sugar
1g
1%

Cholesterol
156mg
52%

Sodium
992mg
43%

Get Enough Of These
Protein
56g
114%

Selenium
77µg
111%

Vitamin B3
17mg
88%

Manganese
1mg
82%

Vitamin B6
1mg
81%

Zinc
9mg
66%

Phosphorus
626mg
63%

Vitamin B12
2µg
41%

Potassium
1307mg
37%

Vitamin B2
0.61mg
36%

Iron
5mg
31%

Vitamin K
31µg
30%

Vitamin B5
2mg
26%

Copper
0.51mg
26%

Magnesium
88mg
22%

Vitamin E
2mg
20%

Calcium
180mg
18%

Vitamin B1
0.26mg
17%

Fiber
3g
15%

Folate
45µg
11%

Vitamin A
279IU
6%

Vitamin C
2mg
2%

Vitamin D
0.22µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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