Stockyard Steaks with Mushroom & Peppercorn Sauce
Ingredients icon 11 Ingredients
Servings icon Makes 4 servings
Time icon 35 minutes


  • 2 beef Sirloin Tip Center Steaks, cut 1 inch thick (about 8 ounces each)

  • 8 ounces 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

  • Salt

  • Fresh chives (optional)


  • 1 teaspoon ground cumin

  • 1/2 to 1 teaspoon ground black pepper


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

Nutrition Information

Nutrition information per serving: 334 Calories; 153 kcal Calories from fat; 17 g Total Fat; 8 g Saturated Fat; 6 g Monounsaturated Fat; 122 mg Cholesterol; 338 mg Sodium; 4 g Total Carbohydrate; 1.4 g Dietary Fiber; 40 g Protein; 3.1 mg Iron; 12.9 mg Niacin; 0.9 mg Vitamin B6; 2.2 mcg Vitamin B12; 7.3 mg Zinc; 48.1 mcg Selenium;

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