Saturday, November 21, 2009

Pepper Crusted Steak with Shallot, Mushroom and Wine Reduction

Today, Andy and I wandered around Costco, finding samples and contemplating dinner. I finally settled on buying some boneless top sirloin, 5 lbs of it to be exact. I got home and could not figure out what to do with it, and steak is never one of my top choices for dinner. I knew that I had heard of pepper crusted steak before, so I decided on that, but figured I should have a sauce for it so I went to google. I read through quite a few sauces and reductions and decided to write up one of my own.

For envisioning this on my own, it actually turned out really well. And the best part was, Andy helped me out in the kitchen! I really can't remember many meals we have cooked together, so it was really fun to be able to be together and work on this meal together.

We served this with awesome roasted garlic ciabatta bread from Costco, and some parmesan mashed potatoes. Someday I'll get better at serving veggies with every meal, probably not until I have children's health to worry about though:)

Pepper Crusted Steak with Shallot, Mushroom and Wine Reduction
Source: Kitchen Escapes original
4-6 servings

2 lbs. boneless top sirloin ( or any cut of steak you prefer)
1 Tbls. peppercorns (or coarsley ground pepper, use more if you prefer more zip)
1Tbls. butter
1 Tbls. olive oil

Shallot, Mushroom and Wine Reduction:
1 shallot, sliced
1 cup sliced button mushrooms
1 garlic clove, minced
1 tsp. dried Thyme
1 Tbls. butter
1 cup wine
1 tsp. cornstarch

Pre-heat oven to 400 degrees.

If using whole peppercorns, grind in a spice grinder or using a mortar and pestle. Season steaks with salt and rub one side of each steak with pepper.

Heat 1 Tbls. each of butter and olive in large skillet over medium-high heat. Place steaks pepper side down and cook for about 5 minutes. Flip and cook second side 5 minutes. Transfer steaks to oven proof dish and bake until internal temperature reaches 140 degrees for medium-rare (because our steaks were huge, this took about 15 minutes). Take steaks out of oven and tent with aluminum foil to continue the cooking process and to allow juices to settle back into meat.

While steaks bake in oven, melt 1 Tbls. butter in empty skillet. Add shallot, mushrooms, garlic and Thyme. Saute roughly 5 minutes until shallot and mushrooms are soft. Combine cornstarch and wine; add to skillet. Simmer, scraping up brown bits from bottom of pan, until sauce is reduced and thickened. Season with salt to taste.

Serve sauce over steaks.

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