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MUSTARD-PEPPERCORN SEARED STEAK WITH MUSHROOM SAUCE
photo by TheFrenchKitchen Give a medal for this photo

MUSTARD-PEPPERCORN SEARED STEAK WITH MUSHROOM SAUCE

Recipes »  Main Dish  »  Meat - Steaks and Chops

Great deep mushroom flavor, with powerfull flavorfull meat!

Yield: 4 Servings Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Steak

(5, 0) (reviews)

Favorite favorite of 57 people 43 people Try Soon want to try


Servings          
Original recipe makes 4 Servings
1 ounceDried shiitake mushrooms
2 teaspoonPeppercorns
2 teaspoonWhole mustard seeds
1 teaspoonKosher Salt; divided
4 3/4 inchNew York Strip steaks
3 tablespoonButter; divided
1/4 cupShallot; chopped
1/4 cupMushroom soaking liquid
1 tablespoonDijon mustard

MUSTARD-PEPPERCORN SEARED STEAK WITH MUSHROOM SAUCE Preparation

- Place mushrooms in a small bowl

- Cover with boiling water let stand for 20-30 min untill softened

- drain the mushrooms and reseverve the liquid

- coarsly crush peppercorns in a plastic bag

- Add mustard seeds and crush slightly

- mix in 1/2 teaspoon salt

- Press the mixture into Both sides of the steaks

- Heat Large Skillet to Medium-High with 2 T butter

- Cook Steaks 5-7 min turning once

- Remove and place on platter and cover

- Melt 1 T butter in same skillet reduce heat to medium

- Add Shallot, cook for 1 min stiring

- Add Mushrroms cook additional 1 min

- Add the 1/4 C reserved mushroom liquid, mustard and 1/2 t salt

- Add the steaks and any juices from the steaks to reheat 1-2 min.

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  • photo by TheFrenchKitchen TheFrenchKitchen

    • Calories Per Serving: 117
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    Tags

    1. Steak
    2. Pan-Seared
    3. Main Dish

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