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Peppercorn Steak with Shiitake Mushrooms

4-beef tenderloin or rib-eye steaks (about 6oz each)
8-oz shiitake mushrooms
3-green onions, thinly sliced (2-tbsp green parts separated)
4-tsp black peppercorns
Vegetable oil
1/2-tsp salt
2-tbsp butter
2-tbsp brandy
2-tbsp oyster sauce
1/4-cup whipping cream

If not already tied, tie kitchen string around steaks to make rounds
Cut stems off mushrooms (reserve for a stockpot); slice caps
Coarsely grind the peppercorns and spread on a plate
Roll each steak in the peppercorns to coat
Over medium heat, use a cast iron or heavy bottom skillet and add just enough oil to lightly coat the bottom
Cook the steaks, turning once, sprinkling salt on the done side, until desired doneness, about 6 minutes total for rare and 8 minutes for medium
Transfer steaks to a plate and remove string
Tent with foil
Discard fat from skillet
Melt butter in the skillet and add mushrooms, and the green and white parts of the green onion
Saute until mushrooms are limp, about 2 minutes
Add brandy and cook until liquid is gone
Stir in oyster sauce and cook for 1 minute
Stir in 2-tbsp water and cook until moist but no standing liquid
Stir in cream and cook, stirring until thickened into a sauce, about 1 minute
Stir in the 2-tbsp of onion greens
Spoon over steaks

Makes 4