Peppered Steak and Mushroom Gravy Recipe


Peppered Steak and Mushroom Gravy Recipe

Nutritional Facts
Serving Size: 
1 steak with 1/4 cup gravy
Calories from Fat: 
60.51kcal
Calories: 
172
Total Fat: 
6.72g
Saturated Fat: 
3.18g
Cholestrol: 
68.34mg
Sodium: 
226.11mg
Dietary Fiber: 
0.25g
Total Carbohydrate: 
4.93g
Sugars: 
2.40g
Protein: 
24.01g
Calcium: 
56.83mg
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Source: 
Makers of LACTAID® Brand Products

To keep these spice-rubbed steaks at their juicy best, cook them just to medium doneness.

Yields/Serves: 
6
servings
Ingredients: 
6 (4 ounce) beef tenderloin steaks, cut 1 inch thick
1 1/2 teaspoons dried whole green peppercorns, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1 tablespoon butter
1/3 cup water
1/2 teaspoon reduced sodium instant beef bouillon granules
1 cup sliced fresh shiitake mushrooms or other fresh mushrooms
1 cup LACTAID® Reduced Fat Milk
2 tablespoons all-purpose flour
1/4 teaspoon dried thyme, crushed
1 tablespoon snipped chives (optional)
  1. Trim any fat from the meat. Combine peppercorns or pepper, oregano, 1/4 teaspoon thyme, and salt. Sprinkle both sides of meat with the pepper mixture, pressing into meat.
  2. In a large skillet, cook the meat in hot butter over medium heat for 10 to 12 minutes for medium doneness (160 degrees F), turning once. Remove from skillet. Cover and keep warm.
  3. For gravy, add water and bouillon granules to skillet. Bring to boiling. Stir in mushrooms. Cook, uncovered, about 2 minutes or until tender. In a separate bowl, whisk together the LACTAID® Reduced Fat Milk, flour, and 1/4 teaspoon thyme. Add the milk mixture to the skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. To serve, spoon the gravy onto serving plates. Place meat over the gravy. If desired, garnish with chives.
Notes: 

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