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Category: Beef
Prep Time: Cook Time: Total Time:
Meat
4 cube steaks
4 tbsp cracked black pepper
1 tbsp kosher salt
1 tbsp olive oil
1 tbsp soft butter
Mushroom Cream Sauce
8 oz cremini mushrooms, sliced (the Italian brown ones, or use small portabellas)
1 shallot, peeled and minced
2 garlic cloves, peeled and minced
1 tbsp basil, chopped
1 cup heavy cream
2 tbsp soft unsalted butter
Season both sides of the cube steaks with kosher salt and cracked black pepper. Heat the oil and 1 tbsp of the butter in a large skillet over med-high heat. Saute the steaks for 4 minutes, then turn and finish cooking for 3 more minutes or until done to your liking.
Move steaks to a plate and cover with foil. Melt the remaining 2 tbsp of butter in the skillet over med-high heat and loosen any stuck bits of meat with a spatula. When hot, add the shallots and mushrooms with a loose attempt to keep them in a single layer as much as possible. Do not stir for the first minute, then stir periodically for another minute or two until mushrooms are golden brown.
Add the minced garlic and saute until it becomes soft, about one minute. Add the cream and the steak juice from the cube steak plate and reduce the mixture by one-third. Season with salt and pepper to taste. Finally, add the basil, stir briefly, then plate the steaks with a generous portion on sauce on top. Serves 4
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BLACK PEPPER CUBE STEAKS & MUSHROOM CREAM SAUCE
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Category: Beef
Prep Time: Cook Time: Total Time:
Meat
4 cube steaks
4 tbsp cracked black pepper
1 tbsp kosher salt
1 tbsp olive oil
1 tbsp soft butter
Mushroom Cream Sauce
8 oz cremini mushrooms, sliced (the Italian brown ones, or use small portabellas)
1 shallot, peeled and minced
2 garlic cloves, peeled and minced
1 tbsp basil, chopped
1 cup heavy cream
2 tbsp soft unsalted butter
Season both sides of the cube steaks with kosher salt and cracked black pepper. Heat the oil and 1 tbsp of the butter in a large skillet over med-high heat. Saute the steaks for 4 minutes, then turn and finish cooking for 3 more minutes or until done to your liking.
Move steaks to a plate and cover with foil. Melt the remaining 2 tbsp of butter in the skillet over med-high heat and loosen any stuck bits of meat with a spatula. When hot, add the shallots and mushrooms with a loose attempt to keep them in a single layer as much as possible. Do not stir for the first minute, then stir periodically for another minute or two until mushrooms are golden brown.
Add the minced garlic and saute until it becomes soft, about one minute. Add the cream and the steak juice from the cube steak plate and reduce the mixture by one-third. Season with salt and pepper to taste. Finally, add the basil, stir briefly, then plate the steaks with a generous portion on sauce on top. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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