Peppered Steak with a Creamy Mushroom Wine Sauce
Peppered to Perfection
We’re continuing to celebrate National Mushroom Month this September at One Crafty Kitchen so here’s an elegant gourmet dinner that you can whip up in less than 30 minutes. Now that’s something to celebrate! And speaking of celebrating, you could easily serve this up for a fancy dinner party or for a simple weeknight meal. This tangy, creamy and earthy mushroom sauce is fantastic over chicken too! This sauce is also healthier than your typical cream sauce because I didn’t use heavy cream. The rich creaminess comes from a healthy dose of tangy goat cheese.
Steak au Poivre over Mushroom and Red Wine Risotto
The Daily Grind
I finally found a good use for that mixed peppercorn grinder. It’s absolutely perfect for this recipe because the more pepper varieties, the better. I have mentioned before that I keep three separate pepper grinders in my spice pantry: white for lighter dishes, green for spicy dishes and black for just about everything else. The four pepper melange also has pink peppercorn, which technically isn’t even a pepper, but it tastes good and looks pretty so I just go with it. If your grinder grinds to a fine mist, however, you’ll want to take out the whole peppercorns and mash them with a mortar and pestle so you have a nice coarse, peppery crust on your steak. Pair this peppered steak with creamy mashed potatoes or for a double dose of earthy mushrooms, try it over Mushroom and Red Wine Risotto.
Ingredients
1 1/2 to 2 lb Flank or Skirt Steak
Extra Virgin Olive Oil
6 Tbs Mixed Peppercorns (Black, White, Green and/or Pink), coarsely crushed
1 1/2 tsp Sea Salt
2 Tbs Unsalted Butter
8 oz Baby Bella Mushrooms
2 to 3 Garlic Cloves, minced
Sea Salt and Fresh Cracked Pepper, to taste
1/2 cup Red Wine
1/2 cup Beef Broth
4 oz Goat Cheese
4 Tbs Fresh Chives, chopped
Preparation
- Rub olive oil on both sides of the steak. Combine the crushed peppercorns and sea salt. Rub all over both sides of the steak. For best results, let the meat rest at room temperature for an hour before grilling.
- Heat an outdoor or indoor grill to high. Grill the steak for 3 to 4 minutes (depending on width of steak) per side for medium rare. Don't move or poke it while it's cooking.
- Remove the steak from the grill, cover with foil and let rest for 10 minutes before slicing.
- Meanwhile, melt the butter in a large saucepan. Add the mushrooms and cook until they are softened and almost all the water has cooked off. Season with salt and pepper. Add the garlic and cook for 2 to 4 minutes until all the water is gone.
- Add the red wine and boil for 2 minutes. Add the broth and boil for 2 minutes. Stir in the goat cheese until it melts and forms a creamy sauce. Sprinkle on the chives and serve immediately over the steak.
- For tender bites of steak, cut into thin slices against the grain of the meat with a sharp serrated knife.
Suggested Wine Pairings
There is no denying that steak with Cabernet Sauvignon is a classic pairing. However, with this ultra peppery and aromatic steak, I would opt for a more peppery wine, like a Syrah or Malbec. A big and bold peppery, yet fruity, wine could better stand up to the intense spice mixture on the steak. For an extra special treat, try it with a spicy Châteauneuf du Pape. We also tried it with a jammy Pinot Noir and the earthy explosion was divine!
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