Mushroom And Peppercorn Crusted Steak In A Creamy Brie Mushroom Sauce Recipe

INGREDIENTS:

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

FOR THE PEPPERCORN AND MUSHROOM CRUSTED STEAK:

• 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)

INSTRUCTIONS:

FOR THE CREAMY MUSHROOM SAUCE:

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 cheeses and miso and removing from the heat.
5. Season with salt and pepper to taste.

FOR THE PEPPERCORN AND MUSHROOM CRUSTED STEAK:

1. 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.!

Source: Closet Cooking

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