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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.

Stockyard Steaks with Mushroom & Peppercorn Sauce

Cook Time: 35 Minutes

Servings: 4

Ingredients: 11

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Ingredients

Seasoning:

Preparation

  1. Step 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. Step 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. Step 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. Step 4

    Carve steaks into thin slices. Season with salt, as desired. Spoon sauce over steak. Garnish with chives, if desired.

Nutrition Information

227 Calories

0 %*

5g SAT FAT

0 %DV**

26g PROTEIN

0 %DV

2.7 mg IRON

0 %DV

4.4 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 227 Calories; 108 Calories from fat; 12g Total Fat (5 g Saturated Fat; 4 g Monounsaturated Fat;) 96 mg Cholesterol; 292 mg Sodium; 4 g Total Carbohydrate; 1.4 g Dietary Fiber; 26 g Protein; 2.7 mg Iron; 6.5 mg NE Niacin; 0.4 mg Vitamin B6; 1.3 mcg Vitamin B12; 4.4 mg Zinc; 31.6 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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