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Pepper Steak with Mushroom Sauce

Source of Recipe


The Seattle Times






List of Ingredients



• 2 tsp coarsely crushed black peppercorns
  
• 2 tsp green peppercorns in brine, drained and lightly crushed
  
• Two 3/4-lb. rib-eye steaks
  
• 2 tsp butter
  
• 1/2 onion, peeled and minced
  
• 1 medium clove garlic, peeled and minced
  
• 1/2 lb. button mushrooms, cleaned, trimmed and sliced
  
• 1/4 lb. wild mushrooms, such as shiitake or chanterelles, cleaned, trimmed and sliced
  
• 1/4 tsp salt, divided
  
• 1/2 cup dry red wine
  
• 1/2 cup beef broth
  
• 1-1/2 tsp tomato paste
  






Instructions



1. Combine the black and green peppercorns and rub into both sides of the steaks. Cover and refrigerate at least 2 hours or overnight.
   
   
2. In a large skillet, heat the butter over medium heat. Add the onion and garlic; saute until softened, about 5 minutes. Add the button and wild mushrooms and 1/8 teaspoon salt; saute 5 minutes, until the mushrooms start to give off their liquid. Turn the heat to medium-high and saute an additional 5 minutes, until the liquid has evaporated. Set aside.
   
   
3. Lightly salt the steaks. Reserve any peppercorns that have fallen off them. Place a large heavy skillet that has been lightly greased over medium-high heat; saute the steaks about 5 minutes on each side or until cooked to desired degree of doneness. Remove the steaks from the pan and keep warm.
   
   
4. Pour the wine and broth into the hot pan. Add the reserved peppercorns, the tomato paste and any juices that have gathered around the meat. Boil the liquid down for 4 to 5 minutes, until slightly thickened. Stir in the mushrooms and simmer 2 minutes.
   
   Cut the steaks in half and spoon the sauce over each portion.
   
   Makes 4 servings.