Recipe: Steaks with Mushroom and Peppercorn Sauce

STEAKS WITH MUSHROOM AND PEPPERCORN SAUCE

1 teaspoon salt
1 teaspoon ground cumin
1/2 to 1 teaspoon ground black pepper
2 beef round sirloin tip center steaks, cut 1-inch thick (8 oz. each)
FOR THE MUSHROOM AND PEPPERCORN SAUCE:
8 oz. 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
Fresh chives (optional)

Combine salt, cumin, and black pepper 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 doneness, turning occasionally. Do not overcook. Remove to plate; keep warm.

TO MAKE THE MUSHROOM AND PEPPERCORN SAUCE:
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.

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.

TO SERVE:
Carve steaks into thin slices. Spoon sauce over steak and garnish with chives if desired.

Makes 4 servings
From Gilda Lester, North Carolina
Market Basket Category, 2005 National Beef Cook-Off
Source: American's Beef Producers