Creamy Mushroom Peppercorn Sauce
Steak and creamy mushrooms? Can we have steak and creamy mushrooms? I'll make us steak and creamy mushrooms. He doesn't have too many dishes on rotation, but believe me you, my boyfriend is proud of his steak and creamy mushrooms. I almost didn't want to make my version, for fear of him taking it off his roster (his is good, mine is just better). When we sat down (at 9pm because I was busy making the world's best mashed potatoes at the same time) he said 'I'd pay $40 dollars for this at a restaurant' and believe me you we've been to some good restaurants.
It stuns me when someone orders the blue cheese butter for their steak instead of the peppercorn sauce (or the red wine jus, that's a goodie too). Like, jaw-to-the-floor why? I am sometimes a fan of minimalist cooking and flavours and yadayadayada but drowning a steak in a sauce is a religious, therapeutic practice. If you're at home, go for the butter but dress a steak to the nines when you go out. Sit in that dimly-lit, buzzy, glowy restaurant (I assume people only order a steak when they go to Hawksmoore in London and at no other time, right?) and just order the damn sauce. Or all the sauces. Yes yes, we shouldn't want to hide our steak if it's a good one but I don't consider this that, and you shouldn't either.
A few good tips:
The steak: Sear the steak in a good stainless steel or cast-iron pan (if you don't have one make sure you have the other). Then, while your steak is taking it's 10 minute rest, use that same pan to make this sauce.
The mushrooms: You can overcrowd the pan; the myth is a lie; don't let people tell you you have to do the mushrooms in batches. Be patient for a few minutes and let the mushrooms release all that water then let them get golden brown.
The stock: I encourage you to buy low-sodium stock, otherwise the sauce might get a bit salty or you will have to water down the stock. This is why I don't call for extra salt at the end, because it's probably enough (but to your own discretion of course)
1 tablespoon of olive oil
1 cup of sliced mushrooms
1 large shallot, finely diced
3 Tablespoons of unsalted butter
2 teaspoons of black peppercorns
2 cloves of garlic, minced
3 tablespoons of flour
1 teaspoon of dijon mustard
1 tablespoon of worcestershire sauce
3 cups of beef stock (low-sodium)
1/2 cup of Heavy Cream
Salt to taste
Add your olive oil to a pan (I like to use the pan I cooked my steak in but that might be too much time pressure for some people). Add in your mushrooms and let the water evaporate then cook the mushrooms until golden.
Add in the butter and shallots and sauté for 1 minute
Add in the garlic and peppercorns and sauté for a further for minute
Add flour, Dijon, & Worcestershire and stir to combine
Add the beef stock & simmer for 6-8 minutes or until thickened
Add the cream and simmer for 4 mins
Pour over your steak and enjoy!