Best Beef With Mushroom Peppercorn Sauce Super Simple Recipes

PEPPERED BEEF TENDERLOIN WITH MUSHROOM SAUCE

Steps:

• Heat oven to 425°F. Rub beef with oil; sprinkle with pepper. Place beef on rack in shallow roasting pan, or place diagonally in 15x10x1-inch pan. Insert ovenproof meat thermometer so tip is in center of thickest part of beef.
• Bake uncovered 30 to 45 minutes or until thermometer reads 135°F. Cover beef loosely with tent of foil and let stand 15 to 20 minutes until thermometer reads 145°F (medium-rare doneness). (Temperature will continue to rise about 10°F and beef will be easier to carve.)
• Meanwhile, in 12-inch nonstick skillet, melt butter over medium heat. Cook onion, garlic and mushrooms in butter 8 to 10 minutes, stirring occasionally, until mushrooms are completely tender and beginning to brown. Stir in sherry. In small bowl, mix cornstarch and water; stir cornstarch mixture into mushroom mixture. Stir in thyme, pepper and beef consommé; cook and stir about 2 minutes or until slightly thickened and bubbly. Stir in mustard and tomato paste until well blended. Heat just until hot. Spoon sauce over sliced beef.

STEAK, PEPPERS AND MUSHROOMS, OH-MY!

Steps:

• In a large skillet (or a dutch oven), cook meat, onion and garlic until meat is brown.
• Once meat is browned, add peppers and mushrooms and cook until tender (about 5-8 minutes).
• Add rest of ingredients to pot and simmer for about 20 minutes.
• Serve plain, with rice or with mashed potatoes.

FLAT IRON STEAKS WITH MUSHROOM AND PEPPERCORN SAUCE

Steps:

• Combine the salt, ground cumin and 1 teaspoon ground black pepper.
• Press into steaks and set aside for 30 minutes at room temperature.
• Heat grill to medium, or if using coals until white.
• Cook steaks 6 minutes on first side, 5 minutes on second side.
• Remove to a plate and cover with foil.
• In a grill safe skillet heat olive oil.
• Add mushrooms, garlic and chives.
• Cook for 5 minutes, remove mushroom mixture to a bowl, set aside.
• To skillet add the coarse peppercorns, Dijon, beef broth and whipping cream.
• Whisk well and cook for about 3 minutes, you will want this sauce more on the thick side than thin.
• Add the cooked mushroom mixture and cook until heated through.
• Slice steaks and top with sauce.

BEEF WITH MUSHROOM PEPPERCORN SAUCE SUPER SIMPLE

Steps:

• Coat steaks with ground sea salt, garlic powder and ground black pepper.
• Let sit in refrigerator for at least half hour.
• Melt 2 tablespoons butter in pan, cook mushrooms, there will be water, cook down until water gone and mushrooms browned a bit, set aside and keep warm.
• In same pan add 2 tablespoons butter put in steaks and brown. Once juices are gone and steaks are brown, add some water, cover and cook until tender.
• Remove steaks to platter and keep warm.
• If there is some juice left in pan good, if not add water and scrape up browned bits.
• Then in the same pan, crack peppercorns into pan, add some water if you need to, Gravy Master, chicken boullion and simmer for approximately 15 minutes.
• In a bowl mix cornstarch and water and add to pan. Season to taste with salt & pepper.
• Once to your taste and thickness, add mushrooms and steaks to sauce.
• Before serving add cream to give a nice color and smoothness.
• Great with garlic mashed potatoes or rice.