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 Joke

Juan was driving down a country lane in his pickup when suddenly a chicken darted into the road in front of him. He slammed on his brakes, but realized that the chicken wasspeeding off down the road at about 30 miles an hour. Intrigued, he tried to follow the bird with his truck, but he couldn`t catch up to the accelerating chicken. Seeing itturn into a small farm, Juan followed it. To his astonishment, he realized that the chicken had three legs. Looking around the small farm, he noticed that ALL of thechickens had three legs.The farmer came out of his house, and Juan said, "Three-legged chickens? That`s astonishing!"The farmer replied, "Yep. I bred `em that way because I love drumsticks."Juan was curious. "How does a three-legged chicken taste?"The farmer smiled. "Dunno. Haven`t been able to catch one yet."

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