Ingredients for Beef With Mushroom Peppercorn Sauce Super Simple
- Boneless Beef Steaks (quantity not specified)
- 4 tablespoons butter
- 1 tablespoon cornstarch
- 1 tablespoon Gravy Master
- 1/4 teaspoon ground black pepper
- Ground pepper, to taste
- 1 teaspoon sea salt, plus more to taste
- 1 teaspoon chicken bouillon
- Garlic salt (not used in this recipe)
- Heavy cream, as needed for richness
- Fresh mushrooms, sliced (quantity not specified)
- 1/2 teaspoon garlic powder
- 1/2 cup water, plus 2 tablespoons cold water, and additional as needed
- 1 tablespoon black peppercorns
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef With Mushroom Peppercorn Sauce Super Simple? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Beef With Mushroom Peppercorn Sauce Super Simple
- Season steaks generously with 1 teaspoon sea salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Refrigerate for at least 30 minutes.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add sliced mushrooms and cook, stirring occasionally, until all liquid evaporates and mushrooms are browned. Set aside and keep warm.
- In the same skillet, melt the remaining 2 tablespoons of butter. Add steaks and cook until nicely browned on both sides, about 3-4 minutes per side.
- Once browned, add 1/2 cup water to the skillet, scraping up any browned bits from the bottom. Cover and cook until steaks reach your desired doneness (about 3-5 minutes for medium-rare).
- Remove steaks from skillet and set aside to rest on a plate, loosely tented with foil.
- If there is some juice left in the pan, great! If not, add a little more water to deglaze the pan.
- Crack 1 tablespoon of black peppercorns into the pan. Add 1 tablespoon of Gravy Master and 1 teaspoon of chicken bouillon. Simmer for approximately 15 minutes.
- In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Add to the pan and whisk until the sauce thickens.
- Season sauce to taste with salt and pepper.
- Stir in the warm mushrooms. Return the steaks to the pan and coat with the sauce.
- Just before serving, stir in the heavy cream for extra richness and shine.
- Serve immediately with garlic mashed potatoes or rice.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
1g
Fat
37g
Carbs
1g
