Peppered Steak and Mushroom Gravy

Recipe by: LACTAID® Brand

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

Servings

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

6 (4 ounce) beef tenderloin steaks, cut 1 inch thick

1 ½ teaspoons dried whole green peppercorns, crushed

½ teaspoon dried oregano, crushed

¼ teaspoon dried thyme, crushed

¼ teaspoon salt

1 tablespoon butter

⅓ cup water

½ teaspoon reduced sodium instant beef bouillon granules

1 cup sliced fresh shiitake mushrooms or other fresh mushrooms

2 tablespoons all-purpose flour

¼ teaspoon dried thyme, crushed

1 tablespoon snipped chives (optional)

Trim any fat from the meat. Combine peppercorns or pepper, oregano, ¼ teaspoon thyme, and salt. Sprinkle both sides of meat with the pepper mixture, pressing into meat.
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.

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 2% Lactose-Free Milk, flour, and ¼ 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.