Indulge in Rich Mushroom and Peppercorn Crusted Steak Bliss
Indulge in Rich Mushroom and Peppercorn Crusted Steak Delight with this luscious dish transforming an ordinary dinner into a gourmet experience.
Servings: 2 steaks
Calories: 700kcal
Equipment
- Skillet
- meat thermometer
Ingredients
For the Steak
- 2 pieces Boneless Ribeye Steak Opt for a well-marbled cut for maximum tenderness and flavor.
- 1 tablespoon Peppercorns Freshly cracked for a spicy kick.
For the Sauce
- 150 grams Brie Cheese Melts beautifully, adding a rich, creamy depth.
- 1 cup Heavy Cream Full-fat for a luxurious texture.
- 3 cloves Garlic Freshly minced for savory depth.
For the Mushrooms
- 200 grams Fresh Mushrooms A combination of cremini and button mushrooms adds richness.
- 2 tablespoons Olive Oil Use quality oil for sautéing.
For Garnish
- 2 tablespoons Fresh Parsley Chopped, adds freshness.
Instructions
Preparing the Steak
- Let the boneless ribeye steaks rest at room temperature for 30 minutes, then pat them dry with a paper towel.
Cooking the Steak
- Generously season both sides with salt and freshly cracked peppercorns.
- Heat olive oil in a skillet over medium-high heat. Sear steaks for 4-5 minutes on each side until golden brown.
Sautéing the Mushrooms
- Remove the steaks and add fresh mushrooms and minced garlic to the skillet. Sauté for 5-7 minutes.
Making the Sauce
- Lower the heat, pour in heavy cream and add Brie cheese. Stir until melted and smooth.
Combining and Serving
- Return steaks to skillet, spoon sauce over them, and simmer for 1-2 minutes. Finish with chopped parsley.
Notes
Avoid overcrowding the skillet while searing; this prevents a good crust. Use a meat thermometer to check doneness aiming for 130°F for medium-rare.