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
6
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
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For the Steak
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
For the Gravy
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)
Directions
For the Steak
- 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.
For the 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 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.
Nutrition Facts
Serving Size: 1 steak with ¼ cup gravy
Amount Per Serving
Calories 172
Total Fat 7g
Calories from Fat 61
Saturated Fat 3g
Cholesterol 68mg
Sodium 226mg
Total Carbohydrate 5g
Dietary Fiber .2g
Sugars 2g
Protein 24g
Calcium 57mg
Recipe by: Makers of LACTAID® Brand Products
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: