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Peppered Steak with Mushroom Gravy

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Recipe by:
To keep these spice-rubbed steaks at their juicy best, cook them just to medium doneness.
Yield: 6 servings
Prep Time:
Cook Time:
Total Time:

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)

Preparation

  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

© Copyright 2007, Meredith Corporation. All Rights Reserved.

Nutritional Facts

Serving Size: 1 steak with 1/4 cup gravy

Amount Per Serving

Calories 172
Total Fat 6.72g
Calories from Fat 60.51kcal
Saturated Fat 3.18g
Cholestrol 68.34mg
Sodium 226.11mg
Total Carbohydrate 4.93g
Dietary Fiber 0.25g
Sugars 2.40g
Protein 24.01g
Calcium 56.83mg
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