Stockyard Steaks with Mushroom & Peppercorn Sauce

• 35 min
• 4 SERVINGS
• 230 Cal
• 26 g Protein

Ingredients:

• 2 beef Sirloin Tip Center Steaks, cut 1 inch thick (about 8 ounces each)
• 8 ounces button mushrooms, sliced
• 1/4 cup chopped fresh chives
• 2 to 3 tablespoons green peppercorns, coarsely crushed
• 1 tablespoon Dijon-style mustard
• 1/2 cup reduced sodium or regular ready-to-serve beef broth
• 1/4 cup whipping cream
• Salt
• Fresh chives (optional)

• 1 teaspoon ground cumin
• 1/2 to 1 teaspoon ground black pepper

Cooking:

1. Combine seasoning ingredients in small bowl; press evenly onto beef steaks. Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Place steaks in skillet; cook 14 to 15 minutes for medium rare (145°F) doneness, turning occasionally. Do not overcook. Remove to plate; keep warm.
2. If necessary, re-spray skillet with cooking spray. Add mushrooms and 1/4 cup chives to skillet; cook 4 to 5 minutes or until mushrooms are tender, stirring occasionally. Remove from skillet; keep warm.
3. Meanwhile combine peppercorns, as desired, and mustard. Add mustard mixture, broth and cream to skillet; bring to a boil, stirring constantly. Cook and stir 2 to 3 minutes until thickened. Add mushroom mixture; cook until heated through.
4. Carve steaks into thin slices. Season with salt, as desired. Spoon sauce over steak. Garnish with chives, if desired.