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Steak with Creamy Mushroom Peppercorn Sauce Recipe
Ash Tyrrell

Steak with Creamy Mushroom Peppercorn Sauce Recipe

I recently made this steak with creamy mushroom peppercorn sauce, and honestly, it felt like a restaurant-quality meal right at home. The sauce turned out silky, rich, and full of flavor, perfectly complementing the juicy steak. I loved how simple ingredients came together to create something so impressive
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Total Time 30 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 2 ribeye or sirloin steaks about 200–250g each – choose well-marbled cuts for juicy results
  • 1 tablespoon olive oil – helps achieve a perfect sear
  • 1 tablespoon butter – adds richness and enhances flavor
  • 200 g mushrooms sliced – fresh mushrooms work best for texture and taste
  • 2 cloves garlic minced – fresh garlic gives a stronger aroma than pre-minced
  • 1 small onion finely chopped – adds sweetness and depth
  • 1 teaspoon crushed black peppercorns – key for that bold peppery kick
  • 120 ml beef stock – enhances the savory flavor of the sauce
  • 100 ml heavy cream – creates a smooth creamy consistency
  • 1 teaspoon Dijon mustard – adds subtle tang and balances richness
  • Salt to taste – enhances overall flavor
  • Fresh parsley optional – for garnish and freshness

Method
 

  1. Take the steaks out of the fridge about 20 minutes before cooking. Pat them dry and season generously with salt and pepper. This helps create a beautiful crust when seared.
  2. Heat olive oil in a skillet over medium-high heat. Add the steaks and cook for 3–4 minutes per side, depending on your preferred doneness. Remove and let them rest while you prepare the sauce.
  3. In the same pan, add butter, chopped onion, and garlic. Cook until softened and fragrant, scraping up any browned bits from the pan. This adds incredible depth to the sauce.
  4. Add sliced mushrooms and cook until they release their moisture and turn golden brown. This step enhances their natural earthy flavor and improves texture.
  5. Pour in the beef stock and stir well, letting it simmer for a few minutes. Add crushed peppercorns and Dijon mustard, mixing thoroughly to combine flavors.
  6. Reduce the heat and stir in the cream. Let the sauce gently simmer until it thickens to your desired consistency. Taste and adjust seasoning if needed.
  7. Return the steak to the pan or serve it separately with the sauce poured on top. Garnish with fresh parsley for a pop of color and freshness.

Notes

  • I always let the steak rest before serving—it keeps it juicy and tender
  • I prefer freshly cracked peppercorns for a stronger, more aromatic flavor
  • I avoid overcrowding the pan when cooking mushrooms so they brown properly
  • I sometimes add a splash of wine—it gives the sauce a deeper taste
  • I like using a cast-iron skillet for the best sear on the steak