Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce

Steak done crusted with mushrooms like this is so amazingly good but I could not stop there so I grabbed my favourite mushroom sauce and I took it to a whole new level by using brie cheese to make it even creamier and oh so good! You can use any mushrooms that you like in this sauce and for this one I used a combination of button, oyster, portobello and enoki mushrooms to make it extra special! No matter how you slice it, this Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce is perfect for any occasion and there won’t be any leftovers!

Mushroom and Peppercorn Crusted Steak in a Creamy Brie 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:

3. Add the onions and mushrooms and cook until the mushrooms release their liquids and it’s absorbed, about 10 minutes.
4. Add the garlic and thyme and cook for a minute.
5. Add the wine and deglaze the pan.
6. 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.
7. Season with salt and pepper to taste.

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