Horrible picture for a really delicious meal. When I saw the recipe for Peppercorn Crusted Top Sirloin with Mushroom Cream Sauce over at Life's Ambrosia, I knew the carnivores in my family would be happy and I wasn't disappointed. The recipe went together quickly, though it did seem to take awhile for the sauce to thicken. (Which was fine because the Brussels Sprouts took longer than I expected! LOL!) The only change I made to the recipe was to substitute Flat Iron Steaks for the Top Sirloin. A frugal necessity since I was feeding a houseful of college students.
If you haven't visited Life's Ambrosia yet, why don't you run on over there right now? Des has created a wonderful blog, full of delicious-sounding recipes and drool-inducing photographs. Hint: her Cheesy Baked Mashed Potatoes are to die for! I made those this week too. I'll be blogging about that soon.
Peppercorn Crusted Top Sirloin with Mushroom Cream Sauce
Recipe from Life's Ambrosia
2 (1/2 pound) top sirloin steaks, about 1 inch thick
4 tablespoons freshly ground black pepper (about 1 teaspoon for each side of the steak)
1 tablespoon olive oil
Heat olive oil over medium-high heat.
Sprinkle each side of the steak lightly with kosher salt and granulated garlic. Then sprinkle each side with about 1 teaspoon of freshly ground black pepper. (Note: The pepper will pretty much coat the entire side of the meat. Use more or less if you need to).
Place the steak in the pan and don’t touch it until it is time to turn it, about 3- 4 minutes per side for medium rare, 5-7 for medium well, 8-10 minutes for well done. (Note: The secret to the perfect crust, is to cook the meat in a medium- hot pan and NOT touch it. It will be fine, I know you want to pick it up and look at it as its cooking but don’t, resist all temptations. Trust me, it’s for the best).
Remove the steak from the pan, set on a plate and cover. Let rest for 10 minutes, it will continue to cook during this time. (Note: This is a very important step because if you cut the meat too early all of the juices will escape leaving you with a very tough piece of meat.) While the steak is resting, prepare your mushroom cream sauce.
1 tablespoon olive oil
1 clove garlic, minced
1 cup sliced mushrooms
1 cup beef broth
1/2 cup half and half
Salt and pepper to taste
In the same pan that you cook the steaks in, add the olive oil, mushrooms, and garlic. Season with salt and pepper. Cook for 3 minutes or until mushrooms begin to soften and turn a golden color.
Next add beef broth, be sure to scape all the yummy bits off the bottom. (Note: The pan will be very hot so this will create a lot of steam, be careful).
Reduce the heat, add the half and half. Stir constantly as you bring it to a boil. Cook until the sauce thickens, it should coat the back of a spoon.
Spoon over the steak and serve.