Sandis Black Pepper Cube Steaks Mushroom Cream Sauce Food

SANDI'S BLACK PEPPER CUBE STEAKS & MUSHROOM CREAM SAUCE

Sandi's Black Pepper Cube Steaks & Mushroom Cream Sauce image

Ohhhh m'gawd, are these good or what? I don't like to toot my own horn, but TOOT! TOOT, TOOOOOOOOOOT!! The less expensive cube steak finally gets some respect here.

Provided by Sandi From CA

Categories Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 cube steaks
3 -4 tablespoons cracked black pepper (Please use McCormick's Cracked Black Pepper or equivalent, regular black pepper is NOT workable here)
1 tablespoon kosher salt
1 tablespoon olive oil
1 tablespoon soft butter
8 ounces cremini mushrooms, sliced (the Italian brown ones, or use small portabellas)
1 shallot, peeled and minced
2 garlic cloves, peeled and minced
1 tablespoon basil, chopped (fresh only or it won't taste the same)
1 cup heavy cream
2 tablespoons soft unsalted butter

Steps:

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.

STEAK WITH BLACK PEPPER SAUCE

Steak With Black Pepper Sauce image

Here is an easy and delicious meal of a humble steak combined with freshly cracked black peppercorns sauce.

Provided by Laka

Categories Steak

Time 2h10m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

450 g beef top round steak
2 tablespoons black peppercorns, pounded using mortar and pestle
100 ml red wine
100 ml beef stock, from 1/2 cube
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cornstarch, dissolved in 2 tsp water
2 tablespoons sour cream
2 tablespoons balsamic vinegar
2 tablespoons sunflower oil
1 tablespoon maple syrup or runny honey
2 garlic cloves, chopped
1 tablespoon peppercorn, pounded using mortar and pestle
fresh thyme leave

Steps:

For the marinade, mix well all ingredients. Place steaks in a resealable plastic bag, add marinade, close, shake to coat the steaks and leave to marinate for at least 2 hours.
Take the steaks out of the marinade and cook (without any oil) in a well-heated frying pan on medium high heat for about 2 minutes on each side. Place the cooked steaks on a plate and set aside.
Meanwhile, heat the saucepan used to cook the steaks. Add red wine and deglaze the pan. Simmer for a few seconds to allow the alcohol to evaporate.
Add remaining crushed black pepper, beef broth, liquid collected from the cooked steak, cream and Worcester sauce. Simmer for few minutes and thicken the sauce with cornstarch solution.
Arrange cooked steak on a plate with basmati rice. Ladle black pepper sauce over the steak and serve immediately.
Serve with plain Basmati rice and green salad.

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