Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce

2016-02-10
mushroom and peppercorn encrusted steak with brie

This dish looks complicated but can be made in 30 minutes and looks like you spent all day!

Source: www.closetcooking.com

Course: Main Course

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

Serves: 4

Ingredients

  • 2 tablespoons butter
  • 1 small onion diced
  • 8 ounces various mushrooms sliced
  • 2 cloves garlic chopped
  • 1 teaspoon thyme chopped
  • 14 cup dry white wine (or broth)
  • 14 cup beef broth
  • 14 cup cream
  • 4 ounces brie
  • 12 cup parmigiano reggiano (parmesan) grated
  • 1 tablespoon white miso paste (optional gluten-free for gluten-free)
  • salt and pepper to taste
  • 1 tablespoon oil
  • 14 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)

Directions

  1. Melt the butter in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their liquids and it’s absorbed, about 10 minutes.
  2. Add the garlic and thyme and cook for a minute.
  3. Add the wine and deglaze the pan.
  4. Add the broth and cream, bring to a boil and simmer to thicken, about 2-4 minutes, before mixing in the cheese and miso and removing from the heat.
  5. Season with salt and pepper to taste.
  6. 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.
  7. Let sit for 5 minutes before optionally slicing and serve topped with the mushroom sauce.!

Amount Per Serving
Calories: 582
Fat: 46g
Cholesterol: 140mg
Sodium: 467mg
Sugar: 2g
Carbohydrate: 6g
Fiber: 1g
Protein: 34g

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