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Stockyard Steaks with Mushroom & Peppercorn Sauce

Entertain in style whether on the ranch or in the city with this flavorful steak recipe. The peppery cream sauce makes this meal top-notch no matter what plate you serve it on.

  • 35
    min
  • 4
    SERVINGS
  • 230
    Cal
  • 26 g
    Protein

Ingredients:

  • 2 beef Sirloin Tip Center Steaks, cut 1 inch thick (about 8 ounces each)
  • 8 ounces button mushrooms, sliced
  • 1/4 cup chopped fresh chives
  • 2 to 3 tablespoons green peppercorns, coarsely crushed
  • 1 tablespoon Dijon-style mustard
  • 1/2 cup reduced sodium or regular ready-to-serve beef broth
  • 1/4 cup whipping cream
  • Salt
  • Fresh chives (optional)
Seasoning:
  • 1 teaspoon ground cumin
  • 1/2 to 1 teaspoon ground black pepper

Cooking:

  1. Combine seasoning ingredients in small bowl; press evenly onto beef steaks. Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Place steaks in skillet; cook 14 to 15 minutes for medium rare (145°F) doneness, turning occasionally. Do not overcook. Remove to plate; keep warm.

  2. If necessary, re-spray skillet with cooking spray. Add mushrooms and 1/4 cup chives to skillet; cook 4 to 5 minutes or until mushrooms are tender, stirring occasionally. Remove from skillet; keep warm.

  3. Meanwhile combine peppercorns, as desired, and mustard. Add mustard mixture, broth and cream to skillet; bring to a boil, stirring constantly. Cook and stir 2 to 3 minutes until thickened. Add mushroom mixture; cook until heated through.

  4. Carve steaks into thin slices. Season with salt, as desired. Spoon sauce over steak. Garnish with chives, if desired.

227 CALORIES

0 % *

5g SAT FAT

0 % DV **

26g PROTEIN

0 % DV

2.7 mg IRON

0 % DV

4.4 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 227 Calories; 108 Calories from fat; 12g Total Fat (5 g Saturated Fat; 4 g Monounsaturated Fat;) 96 mg Cholesterol; 292 mg Sodium; 4 g Total Carbohydrate; 1.4 g Dietary Fiber; 26 g Protein; 2.7 mg Iron; 6.5 mg NE Niacin; 0.4 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.4 mg Zinc; 31.6 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

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