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 minutesTotal 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!

For the creamy mushroom sauce:

3.    Add the onions and mushrooms and cook until the mushrooms release their liquids and it’s absorbed, about 10 minutes.

4.    Add the garlic and thyme and cook for a minute.

5.    Add the wine and deglaze the pan.

6.    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.

7.    Season with salt and pepper to taste.

Source http://www.slimmingeats.com

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