Peppercorn Steak with Garlic Butter Mushrooms

Red Meat Monday returns! I actually had the idea of a steak with a peppercorn sauce, but the key to that is shallots, and the Food Lion had none. So in the store I decided on a peppercorn steak with a garlic mushroom side. It was delicious!

I dried a rib-eye and used my spice grinder (formerly my coffee grinder, but for Christmas I gave myself a coffee maker with a grinder built in) to coarsely grind a good amount of black peppercorns. I coated the carefully dried steak with the peppercorns and a hint of Himalayan Salt.

While that rested, I cleaned a pint of white button mushrooms and sauteed them in a mix of butter and Spanish olive oil. After initial browning, I added a quarter of a fine diced sweet onion and about 8 small cloves of diced garlic. When they cooked down a bit, I poured in about 1/2 cup of dry white wine and reduced it for about 10 minutes. Then I added a healthy pile of fine chopped parsley.

When the wine was reducing, I heated up a cast iron skillet with Kerrygold Buttter and Spanish olive oil. Once it was sizzling hot, I tossed in the steak for about 4 minutes a side for a solid sear on both sides. This went to rest under a cloche. You want your steak to rest for at least 5 minutes. I cut the steak in half…steak and eggs for breakfast!

While it rested, I steamed some broccoli florets for about 2 minutes. I mixed this with softened butter and lemon juice.

That’s it! Plate the steak, mushrooms and broccoli. The mushrooms by themselves were fantastic, but the whole combo was spot-on.