Stockyard Steaks with Mushroom & Peppercorn Sauce
Total Recipe Time: 35 minutesPreparation Time: 10 minutesCooking Time: 25 minutes
Makes 4 servings
Ingredients2 beef Sirloin Tip Center Steaks, cut 1 inch thick (about 8 ounces each)8 ounces button mushrooms, sliced1/4 cup chopped fresh chives2 to 3 tablespoons green peppercorns, coarsely crushed1 tablespoon Dijon-style mustard1/2 cup reduced sodium or regular ready-to-serve beef broth1/4 cup whipping creamSaltFresh chives (optional)Seasoning:1 teaspoon ground cumin1/2 to 1 teaspoon ground black pepper
- Combine seasoning ingredients in small bowl; press evenly onto beef steaks. Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Place steaks in skillet; cook 14 to 15 minutes for medium rare (145°F) doneness, turning occasionally. Do not overcook. Remove to plate; keep warm.
- If necessary, re-spray skillet with cooking spray. Add mushrooms and 1/4 cup chives to skillet; cook 4 to 5 minutes or until mushrooms are tender, stirring occasionally. Remove from skillet; keep warm.
- Meanwhile combine peppercorns, as desired, and mustard. Add mustard mixture, broth and cream to skillet; bring to a boil, stirring constantly. Cook and stir 2 to 3 minutes until thickened. Add mushroom mixture; cook until heated through.
- Carve steaks into thin slices. Season with salt, as desired. Spoon sauce over steak. Garnish with chives, if desired.
Cook'sTipFour beef Tenderloin Steaks, cut 1 inch thick (about 6 ounce each) or two Strip Steaks Boneless, cut 1 inch thick (about 10 ounces each) may be substituted. Panbroil Tenderloin Steaks 10 to 13 minutes (Strip steaks 12 to 15 minutes) for medium rare to medium doneness, turning occasionally.Cook's Tip: To crush whole peppercorns: place peppercorns in a food-safe plastic bag; squeeze out the air and seal. Use the bottom of a custard cup, rolling pin or side of a heavy pan to crush the peppercorns.
Nutrition information per serving, using Sirloin Tip Center Steak: 227 calories; 12 g fat (5 g saturated fat; 4 g monounsaturated fat); 96 mg cholesterol; 292 mg sodium; 4 g carbohydrate; 1.4 g fiber; 26 g protein; 6.5 mg niacin; 0.4 mg vitamin B6; 1.3 mcg vitamin B12; 2.7 mg iron; 31.6 mcg selenium; 4.4 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.Nutrition information per serving, Using Tenderloin Steak: 334 calories; 17 g fat (8 g saturated fat; 6 g monounsaturated fat); 122 mg cholesterol; 338 mg sodium; 4 g carbohydrate; 1.4 g fiber; 40 g protein; 12.9 mg niacin; 0.9 mg vitamin B6; 2.2 mcg vitamin B12; 3.1 mg iron; 48.1 mcg selenium; 7.3 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.
© Cattlemen's Beef Board and American National CattleWomen, Inc.