Beef With Mushroom Peppercorn Sauce Super Simple Recipes

Steps:

• Coat steaks with ground sea salt, garlic powder and ground black pepper.
• Let sit in refrigerator for at least half hour.
• Melt 2 tablespoons butter in pan, cook mushrooms, there will be water, cook down until water gone and mushrooms browned a bit, set aside and keep warm.
• In same pan add 2 tablespoons butter put in steaks and brown. Once juices are gone and steaks are brown, add some water, cover and cook until tender.
• Remove steaks to platter and keep warm.
• If there is some juice left in pan good, if not add water and scrape up browned bits.
• Then in the same pan, crack peppercorns into pan, add some water if you need to, Gravy Master, chicken boullion and simmer for approximately 15 minutes.
• In a bowl mix cornstarch and water and add to pan. Season to taste with salt & pepper.
• Once to your taste and thickness, add mushrooms and steaks to sauce.
• Before serving add cream to give a nice color and smoothness.
• Great with garlic mashed potatoes or rice.

Steps:

• Heat a frying pan over a medium-to-high heat, then pour in the oil and the clarified butter. Season the steaks with salt and plenty of freshly ground black pepper and cook to your liking (2 mins each side for medium-rare, 3 mins each side for medium, depending on the thickness of your steaks). Be sure to seal the rounded edges, too. Transfer to a plate.
• Add the knob of butter to the pan, then fry the shallots, mushrooms and peppercorns over a medium heat for 5 mins, until the shallots have softened and the mushrooms browned. Return the steaks to the pan. Heat the brandy in a metal ladle, light with a match then carefully pour into the hot pan, standing as far back as you can. Once the pan has stopped flaming, remove the steaks again.
• Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. This will take about 5 mins. Add the stock and reduce again, this time by two-thirds. Stir the cream in to the sauce and allow it to thicken slightly. Check the sauce for seasoning, then return the fillets to the pan to warm through, spooning the sauce over. Serve straight away.

Steps:

• In a skillet, melt butter over medium heat. Saute onion for 5 minutes. Add mushrooms and saute 2-3 minutes. Stir in the flour and seasonings. Add broth and ketchup. Bring to a boil, stirring constantly. Reduce heat to low; simmer 10 minutes. Add beef and heat through.

Steps:

• In a shallow bowl, combine 3 tablespoons soy sauce and pepper; add beef. Turn to coat; cover and refrigerate 30-60 minutes. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside., Drain beef, discarding marinade. In a large nonstick skillet or wok, stir-fry the garlic and ginger in 2 teaspoons oil for 1 minute. Add the beef; stir-fry 4-6 minutes or until no longer pink. Remove beef and keep warm. , Stir-fry the peppers in remaining oil for 1 minute. Add mushrooms; stir-fry 2 minutes longer or until peppers are crisp-tender. Stir broth mixture and add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to pan; add tomatoes and onions. Cook for 2 minutes or until heated through. Serve over rice if desired.