Stockyard Steaks with Mushroom & Peppercorn Sauce

Entertain in style whether on the ranch or in the city with this flavorful steak recipe. The peppery cream sauce makes this meal top-notch no matter what plate you serve it on.

  • 35
  • 4
  • 227
  • 26 g

Ingredients & Cooking


  • 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


  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.

Nutrition Information

Butcher Counter

Stockyard Steaks with Mushroom & Peppercorn SauceSirloin Tip Center Steak Round Primal

Boneless, lean and a good value for this fairly tender cut. Marinate before grilling for the best experience.

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