Valentine’s Day falls on Saturday this year, which perfectly aligns with our usual date night evening. Since Eric is such a wonderful cook, we’ll forgo the night out and cook together at home, just the two of us. When we are going for an indulgent dinner, we gravitate towards a dinner of prime beef or seafood, accompanied by a fine wine or specialty cocktail, followed by a decadent dessert. This week’s posts will showcase the entree and the dessert we’ll be indulging in over the weekend.

The Valentine’s entree is a version of a classic steakhouse dish. Loin steaks are generously coated with black peppercorns, then quickly seared in a cast iron skillet with butter, garlic, and Worcestershire sauce. When cooked in butter, the steak remains moist and juicy and develops a flavorful and crusty exterior. The garlic and Worcestershire sauce bring savory and umami elements to the rich and zesty pan sauce that also gets a bit of zip from ground mustard. Sauteed mushrooms complete the dish. Our Valentine’s meal will be delicious!

Peppercorn Steak with Mushrooms

Peppercorn Steak with Mushrooms (adapted from tasteofhome.com)  Total Time Required: 30 minutes, Prep Time: 15 minutes, Cook Time: 15 minutes, Yield: 2 servings

Ingredients:

• 1 tablespoon whole black peppercorns, crushed
• 2 boneless beef top loin steaks, about 8 ounces each
• 2 to 3 tablespoons butter, melted
• 2 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 8 ounces sliced mushrooms (2 cups)
• 1/2 cup beef broth
• 1 teaspoon ground mustard
• 1/2 teaspoon sugar
• 2 teaspoons cornstarch
• 1 tablespoon water

Directions:

Use a mortar and pestle to crush the black peppercorns.

Crush the peppercorns.

Rub the crushed pepper over both sides of the steaks. Refrigerate them for 15 minutes.

Rub the peppercorns on both sides of the steaks.

In a cast iron skillet, brown the steaks on both sides over medium-high heat.

Cook the steaks on both sides.

Reduce the heat to medium then add the butter and garlic and cook for 4 – 6 minutes, turning the steaks once. Add the Worcestershire sauce and cook for 4 – 6 minutes longer, turning once, until the meat reaches the desired doneness, 135°F for medium-rare, 140°F for medium, and 145°F for medium-well. Remove the steaks from the pan and cover them to keep them warm.

Add the butter and garlic to the pan, then the Worcestershire sauce.

After removing the steaks, add the sliced mushrooms to the skillet and sauté them until they soften, about 3 – 4 minutes. Remove the mushrooms from the pan and set them aside.

Cook the mushrooms.

Combine the broth, mustard, and sugar and add them to the pan. Stir to loosen the browned bits.

Whisk together the broth, mustard, and sugar for the sauce.

Combine the cornstarch and water until smooth, then add the mixture to the pan. Bring the sauce to a boil, then cook and stir for 2 minutes or until the sauce has thickened.

Add the cornstarch mixture to thicken the sauce.

Transfer the steaks to a serving platter and top them with the pan sauce and mushrooms.

Transfer the steak, sauce, and mushrooms to a serving platter.

Serve the mushrooms and pan sauce with the steaks.

Enjoy the steak with some sauce and mushrooms.

This dish is made with love!  ~Linda

Peppercorn Steak with Mushrooms (adapted from tasteofhome.com)  Total Time Required: 30 minutes, Prep Time: 15 minutes, Cook Time: 15 minutes, Yield: 2 servings

Ingredients:

• 1 tablespoon whole black peppercorns, crushed
• 2 boneless beef top loin steaks, about 8 ounces each
• 2 to 3 tablespoons butter, melted
• 2 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 8 ounces sliced mushrooms (2 cups)
• 1/2 cup beef broth
• 1 teaspoon ground mustard
• 1/2 teaspoon sugar
• 2 teaspoons cornstarch
• 1 tablespoon water

Directions:

Rub the crushed pepper over both sides of the steaks. In a cast iron skillet, brown the steaks on both sides over medium-high heat. Reduce the heat to medium then add the butter and garlic and cook for 4 – 6 minutes, turning the steaks once. Add the Worcestershire sauce and cook for 4 – 6 minutes longer, turning once, until the meat reaches the desired doneness, 135°F for medium-rare, 140°F for medium, and 145°F for medium-well. Remove the steaks from the pan and cover them to keep them warm.

After removing the steaks, add the sliced mushrooms to the skillet and sauté them until they soften, about 3 – 4 minutes. Remove the mushrooms from the pan and set them aside. Combine the broth, mustard, and sugar and add them to the pan. Stir to loosen the browned bits. Combine the cornstarch and water until smooth, then add the mixture to the pan. Bring the sauce to a boil, then cook and stir for 2 minutes or until the sauce has thickened. Serve the mushrooms and pan sauce with the steaks.