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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce

[heart_this] · Feb 10, 2016 · 9 Comments

Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce

Pan seared steak crusted in fresh cracked peppercorns and dried mushroom served topped with a velvety creamy brie and mushroom sauce!

With Valentine’s Day just around the corner I have been thinking and testing out some new recipes and this tasty Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce is the front runner this year. Steak is always a favourite and it goes so well with mushrooms and it’s even better when you crust the steak with mushrooms by coarsely grinding up some dried mushrooms and pressing them into the steak before searing it, grilling it, etc. Steak done crusted with mushrooms like this is so amazingly good but I could not stop there so I grabbed my favourite mushroom sauce and I took it to a whole new level by using brie cheese to make it even creamier and oh so good! You can use any mushrooms that you like in this sauce and for this one I used a combination of button, oyster, portobello and enoki mushrooms to make it extra special! No matter how you slice it, this Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce is perfect for any occasion and there won’t be any leftovers!

Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce
Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce
Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce
Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce
Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce
Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce

Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce
Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce

Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

Pan seared steak crusted in fresh cracked peppercorns and dried mushroom served topped with a velvety creamy brie and mushroom sauce!

ingredients
    For the peppercorn and mushroom crusted steak:
  • 1 tablespoon butter
  • 1 tablespoon oil
  • 1/4 ounce dried mushrooms, coarsely chopped in food processor
  • 1 teaspoon fresh crack peppercorns
  • salt to taste
  • 1 pound ribeye steak (or tenderloin, or your favourite cut)
  • For the creamy mushroom sauce:
  • 2 tablespoons butter
  • 1 small onion, diced
  • 8 ounces various mushrooms, sliced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1/4 cup dry white wine (or broth)
  • 1/4 cup beef broth
  • 1/4 cup cream
  • 4 ounces brie
  • 1/2 cup parmigiano reggiano (parmesan), grated
  • 1 tablespoon white miso paste (optional, gluten-free for gluten-free)
  • salt and pepper to taste
directions
    For the peppercorn and mushroom crusted steak:
  1. Melt the butter and heat the oil in a pan over medium high heat, press the mixture of the dried mushrooms, peppercorns and salt into the steak(s), and cook in the pan to the desired level of doneness, about 2-4 minutes per side.
  2. Let sit for 5 minutes before optionally slicing and serve topped with the mushroom sauce!
  3. For the creamy mushroom sauce:
  4. Add the onions and mushrooms and cook until the mushrooms release their liquids and it’s absorbed, about 10 minutes.
  5. Add the garlic and thyme and cook for a minute.
  6. Add the wine and deglaze the pan.
  7. Add the broth and cream, bring to a boil and simmer to thicken, about 2-4 minutes, before mixing in the cheeses and miso and removing from the heat.
  8. Season with salt and pepper to taste.
Nutrition Facts: Calories 582, Fat 46g (Saturated 22g, Trans 1g), Cholesterol 140mg, Sodium 467mg, Carbs 6g (Fiber 1g, Sugars 2g), Protein 34g

Nutrition by: Nutritional facts powered by Edamam
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30 Minute Meals, Beef, Food, Gluten-free, Low-carb, Main Course, Mushroom, Recipe

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Reader Interactions

Comments

  1. Maria says

    February 10, 2016 at 3:01 pm

    Love that sauce!

    Reply
  2. Heather Christo says

    February 10, 2016 at 3:30 pm

    Looks decadent and delicious Kevin!

    Reply
  3. Julie Wampler says

    February 10, 2016 at 3:41 pm

    Oh wow, that sauce looks amazing!

    Reply
  4. marla {Family Fresh Cooking} says

    February 11, 2016 at 2:15 am

    Oh that sauce!!!

    Reply
  5. Renee Erika says

    March 15, 2016 at 8:39 pm

    Can you use chicken in place of beef?

    Reply
  6. kevin says

    March 17, 2016 at 5:21 pm

    Renee Erika: Chicken would be great as well!

    Reply
  7. Jessica says

    November 12, 2016 at 12:12 am

    My husband and I made this last night and it was AMAZING. 😀 Thanks for the recipe! I never would have thought to try this combination.

    Reply
  8. Mom/Barb says

    January 3, 2017 at 12:15 am

    Made this for New Year's Eve dinner — PERFECT!!

    Reply
  9. kevin says

    January 4, 2017 at 4:17 pm

    Mom/Barb: I'm glad you enjoyed it!

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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