Peppered Steak with Shiitake Mushroom Sauce

Tender, peppery filets topped with creamy shiitake mushroom sauce

6 servings (1 steak each)

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  • 1 Pound + 8 Ounce beef tenderloin steaks, well trimmed, about 1 inch thick (1-1/2 lb = 6 steaks)
  • 1/2 Teaspoon beef bouillon granules
  • 1/2 Cup + 2 2/3 Tablespoon reduced fat sour cream
  • 2 Tablespoon all-purpose flour
  • 1 Tablespoon chopped fresh chives
  • 3/4 Cup lowfat (1%) milk
  • 1 Cup sliced fresh shiitake or button mushrooms (1 cup = about 4 oz)
  • 6 *serving (1/4 sec spray) PAM® Original No-Stick Cooking Spray
  • 1/4 Teaspoon salt
  • 1/2 Teaspoon dried oregano leaves
  • 1 1/2 Teaspoon dried green or black peppercorns, crushed
  • 1 Teaspoon dried thyme leaves, divided
  • 1/2 Cup water

  1. Place steaks on large plate. Combine peppercorns, 1/2 teaspoon of the thyme, the oregano and salt in small bowl. Sprinkle over both sides of steaks; press into steaks to secure.
  2. Spray large skillet with cooking spray; heat over medium heat 1 minute. Add steaks; cook 9 to 10 minutes for medium-rare doneness, turning after 5 minutes. Remove steaks from skillet; cover to keep warm.
  3. Add water and bouillon to same skillet. Bring to a boil over medium-high heat. Add mushrooms; cook 2 minutes, or until mushrooms are tender, stirring frequently. Beat milk, flour and the remaining 1/2 teaspoon thyme in small bowl with wire whisk until well blended. Add to skillet; mix well. Reduce heat to low. Cook 2 minutes, or until thickened, stirring constantly. Simmer an additional 2 minutes, stirring frequently. Stir in sour cream; cook 1 minute, or until heated through. Spoon over steaks. Sprinkle with chives.