Peppercorn Steak w/ Mushroom Cream Sauce

I got the chance to try the Steak Sampler pack from Strauss Direct and this meat is SO tender! Like some other companies, including one I've mentioned on my site before named Butcher Box, Strauss Direct delivers grass-fed meat to your door. What I love about Strauss Direct so far is that unlike many other services, they allow you to customize your box without an extra charge (Butcher Box, for example, charges $10 above their basic box cost to "hand-pick" the meats that you receive). I'm using Strauss Direct tenderloin filets in this recipe, but you can use whatever meat you want (just be sure to adjust the cook time for the meat if necessary). Besides the steak, the real star of this recipe is the cream sauce, which I made using Bone Broth Collagen! If you are interested in why I'm using Bone Broth Collagen or getting another recipe using it as an ingredient, then check out my Keto Sweet Thai Chili sauce. The short summary though is that Bone Broth Collagen has benefits for your hair, skin, and nails, plus it can be used as a low-carb sauce thickener. 

 
Peppercorn Steak Pinterest.png
 

Ingredients

  • 2, 5-oz Strauss Direct grass-fed tenderloin filet steaks (the steaks should be at room temperature before they hit the pan)
  • 1/2 tbsp freshly ground black peppercorns 
  • 1 tsp dried Tarragon
  • 1 tsp sea salt 
  • 1/2 tbsp onion powder
  • 3 tbsp butter (1 tbsp for veggies, 2 tbsp for steak)
  • 3 cloves garlic, minced
  • 2 shallots, thinly sliced
  • 1/3 cup water
  • 2 scoops Vital Proteins Beef Bone Broth Collagen (You can get it here)
  • 1/2 cup heavy cream
  • 2 tbsp sour cream
  • 2 tbsp fresh parsley
  • 1 tsp lemon juice
 
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Directions

  1. Make the spice mix by combining freshly ground black peppercorns, dried tarragon, salt, and onion powder. I recommend combining the spices in a small bowl so that the steaks get an even mix of all spices.
  2. Pat the steak dry and divide the spice mix evenly on each steak
  3. Toss the steak in the mix until it is coated (top, bottom, and side)
  4. Heat a frying pan or cast iron skillet to medium-high heat
  5. Add 2 tbsp butter and allow it to sizzle
  6. Cook steak for 4 minutes per side (or 1-3 minutes longer depending on how done you'd like the steak to be. Mine were medium well).
  7. Remove the steak from the pan and set aside. I like to make a tent with foil to allow my steak to stay warm and cook a little longer 
  8. Turn the pan to medium low
  9. Add remaining tbsp of butter to the pan
  10. Add shallots and garlic to the pan and cook until translucent (~2 minutes)
  11. Add water and scoops of bone broth. Mix so that the powder is fully incorporated and without lumps.
  12. Add sour cream, heavy cream to the pan and cook until it thickens like a sauce (~3 minutes)
  13. Stir in parsley and lemon juice. Top the steak with the sauce and serve immediately.