Mushroom and Peppercorn Crusted Steak in a Creamy Brie Mushroom Sauce

• Gluten free

• Meat

  • 1 lb Ribeye steak

• Produce

  • 2 cloves Garlic
  • 1/4 oz Mushrooms, dried
  • 1 Onion, small
  • 1 tsp Thyme
  • 8 oz Various mushrooms

• Canned Goods

  • 1/4 cup Beef broth

• Condiments

  • 1 tbsp White miso paste

• Baking & Spices

  • 1 tsp Crack peppercorns, fresh
  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 4 oz Brie
  • 3 tbsp Butter
  • 1/4 cup Cream
  • 1/2 cup Parmigiano reggiano

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

Found on closetcooking.com

Description

Ingredients

• 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)
• 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

• 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.
• Let sit for 5 minutes before optionally slicing and serve topped with the mushroom sauce!
• Add the onions and mushrooms and cook until the mushrooms release their liquids and its absorbed, about 10 minutes.
• Add the garlic and thyme and cook for a minute.
• Add the wine and deglaze the pan.
• 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.
• Season with salt and pepper to taste.

Nutrition