Seared Steak with Sautéed Mushrooms & Brussels Sprouts with a Brandy Peppercorn Cream Sauce

Some would argue that all a steak really needs is salt. Well then, a little pepper isn’t bad. Maybe a pinch of garlic. Sauteed mushrooms are always a nice touch. Sauteed mushrooms in a little peppercorn sauce… OK, so maybe the perfect steak is in the eye (and tastebuds) of the one looking at and eating the steak. So let’s add another option for you to choose from for your perfect steak.

Ingredients

  • 1lb mixed mushrooms, quartered
    (we used button, cremini, and shiitakes)

  • 1lb Brussels sprouts, de-stemmed & halved

  • 4 tbs veggie oil, divided

  • 1 inch cut of your favorite steak (roughly 1lb)

Ingredients for Cream Sauce

  • 1 tbs butter

  • 1 shallot, minced

  • 1 tbs fresh cracked pepper

  • ¼ cup brandy

  • 1 cup heavy cream

  • 1 cup beef stock

For Steak

Seared Steak with Sautéed Mushrooms _ Brussels_FINAL01

For Mushrooms:

Heat sauté pan over medium high heat.  Add 2 Tbs oil to pan.  Saute’ mushrooms for 8-10 minutes stirring constantly until they are nicely brown.  Season with salt and pepper during the last couple minutes of cooking: Set mushrooms aside

Seared Steak with Sautéed Mushrooms _ Brussels_FINAL02

For Brussels Sprouts

In a large pot bring 4 cups water to boil.  Place Brussels sprouts in pot and cover.  Simmer for 4 minutes until slightly underdone.  Drain and set Brussels sprouts aside.  Drizzle with remaining oil and season with salt and pepper:

For the Cream Sauce:

In small saucepan, melt butter over medium high heat.  Saute’ shallot and cracked peppercorns for 3 minutes.  Add brandy, heavy cream, and beef stock and simmer until liquid is reduced to ¾ of original volume, aprox. 20 minutes.  Turn off heat and set aside

Beefer Cooking Instructions Steak:

  • Allow steak(s) to come to room temp for an hour
  • Preheat Beefer Grill on high for 5 minutes
  • Add butter to Beefer pan and place on very bottom of Beefer
  • Put steak on rack and place as close to heating element as steak will allow:
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Sear for 45 seconds, flip, and sear another 45 seconds

Pull pan with melted butter out of the Beefer and set on top. Place steak in butter to rest for 5 minutes, flipping halfway through

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When placing steak back on rack allow excess butter to drip back into pan.  Once steak is on the rack, put rack 1 slot below first position & sear additional 1:00 minute (for medium rare) on each side. Remove from the infrared grill, season with finishing salts and set aside to rest while cooking remaining vegetables:

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Mushrooms

Place mushrooms in roasting pan and place pan in the 3rd Beefer slot and cook for 3 minutes, stirring halfway – Remove and set aside

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Brussels Sprouts

Place Brussels sprouts in roasting pan and place pan in last Beefer slot and cook for 4 minutes, stirring halfway through – remove and set aside.

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Final Plating:

Place Brussels sprouts on a platter and top with sliced steak.  Top steak with mushrooms and drizzle with desired amount of cream sauce.

Serve!

If you or someone you or one of your guests doesn’t like Brussels sprouts, then skip them. This recipe can stand alone without the sprouts. And just about any edible mushroom will work for this recipe. Look for whatever looks the freshest at the local grocery store.

Beefer Menu for Taste Lovers: Seared Steak with Sautéed Mushrooms & Brussels Sprouts with a Brandy Peppercorn Cream Sauce
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