Peppercorn Steak with Creamy Mushroom Sauce and Italian Risotto

Steak...who doesn't like a good steak. This is a great meal that took me about an hour to prepare. My steak was 1.5 lbs and frozen when I started. Defrost time was a little over 9 minutes. The recipe also suggests to salt the steak on both sides then let sit for 30 minutes. While this was going on I prepared the mushroom sauce and risotto. The Italian risotto was in a gift set I received one Christmas. The risotto I used had Italian herbs and dried mushrooms in it. You can find this at your local store or purchase it here.


The risotto is made like a rice using a fat and some liquid. The ingredients I used are:

1 package of Italian risotto
1 tablespoon of butter
1/2 glass of white wine
3 cups of beef broth

Directions:

In a saucepan melt the butter. Add the package of risotto and stir until well blended. Add the 1/2 glass of wine and stir until the wine has evaporated. Then add in the 3 cups of broth, one cup at a time on med/low heat stir occasionally for 15-18 minutes.

Ingredients for the Creamy Mushroom Sauce:

1 3.5 oz package of shiitake brown button mushrooms
1-2 Tablespoons olive oil
1/4 cup roux or heavy cream
1 tablespoon minced garlic
Salt and pepper to taste

Directions:

Wash and cut the mushrooms in half then slice. In a skillet add the olive oil. When hot add in the mushrooms, salt and pepper to taste then sauté until they are brown. Add in the roux or heavy cream (if adding the heavy cream cook until thickens) then add in the minced garlic. Cook for another minute or two then set aside on a warmer

Directions for Peppercorn Steak:

Now that the steak has set out at room temperature for 30 minutes, pat dry. Heat a skillet with 2 tablespoons of grapeseed oil, until the oil smokes. Add the steak and sear on all sides. Remove from heat and check desired internal temperature. See chart. I didn't grill, but the same temperatures work for pan frying. If the meat needs to cook longer return to skillet, if not cover the steak with cracked peppercorns then slice. Serve with Creamy Mushroom Sauce and Italian Risotto. Yum Yum!