Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce

Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce

Pan seared steak crusted in fresh cracked peppercorns and dried mushroom served topped with a velvety creamy brie and mushroom sauce!

ingredients

FOR THE PEPPERCORN AND MUSHROOM CRUSTED STEAK:

• 1 tablespoon butter
• 1 tablespoon oil
• 1/4 ounce dried mushrooms, coarsely chopped in food processor
• 1 teaspoon fresh crack peppercorns
• salt to taste
• 1 pound ribeye steak (or tenderloin, or your favourite cut)

FOR THE CREAMY MUSHROOM SAUCE:

• 2 tablespoons butter
• 1 small onion, diced
• 8 ounces various mushrooms, sliced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1/4 cup dry white wine (or broth)
• 1/4 cup beef broth
• 1/4 cup cream
• 4 ounces brie
• 1/2 cup parmigiano reggiano (parmesan), grated
• 1 tablespoon white miso paste (optional, gluten-free for gluten-free)
• salt and pepper to taste

directions

FOR THE PEPPERCORN AND MUSHROOM CRUSTED STEAK:

1. Melt the butter and heat the oil in a pan over medium high heat, press the mixture of the dried mushrooms, peppercorns and salt into the steak(s), and cook in the pan to the desired level of doneness, about 2-4 minutes per side.
2. Let sit for 5 minutes before optionally slicing and serve topped with the mushroom sauce!

FOR THE CREAMY MUSHROOM SAUCE:

1. Add the onions and mushrooms and cook until the mushrooms release their liquids and it's absorbed, about 10 minutes.
2. Add the garlic and thyme and cook for a minute.
3. Add the wine and deglaze the pan.
4. Add the broth and cream, bring to a boil and simmer to thicken, about 2-4 minutes, before mixing in the cheeses and miso and removing from the heat.
5. Season with salt and pepper to taste.