Community Pick
Sandi's Black Pepper Cube Steaks & Mushroom Cream Sauce
photo by edverolunat19
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
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FOR THE MEAT
- 4 cube steaks
- 3 -4 tablespoons cracked black pepper (Please use McCormick's Cracked Black Pepper or equivalent, regular black pepper is NOT workable here)
- 1 tablespoon kosher salt
- 1 tablespoon olive oil
- 1 tablespoon soft butter
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FOR THE CREAM SAUCE
- 8 ounces cremini mushrooms, sliced (the Italian brown ones, or use small portabellas)
- 1 shallot, peeled and minced
- 2 garlic cloves, peeled and minced
- 1 tablespoon basil, chopped (fresh only or it won't taste the same)
- 1 cup heavy cream
- 2 tablespoons soft unsalted butter
directions
- Season both sides of the cube steaks with kosher salt and cracked black pepper.
- Heat the oil and 1 tablespoon of the butter in a large skillet over med-high heat.
- Sauté the steaks for 4 minutes, then turn and finish cooking for 3 more minutes or until done to your liking. Move steaks to a plate and cover with foil.
- Melt the remaining 2 tablespoons of butter in the skillet over med-high heat and loosen any stuck bits of meat with a spatula.
- When hot, add the shallots and mushrooms with a loose attempt to keep them in a single layer as much as possible. Don’t stir for the first 2 minutes to give them a chance to caramelize on one side, then stir periodically for another minute or two until mushrooms are deep golden brown.
- Add the minced garlic and sauté until it becomes soft, about one minute.
- Add the cream and the steak juice from the cube steak plate and reduce the mixture by one-third. Season with salt and pepper to taste.
- Finally, add the basil, stir briefly, then plate the steaks with a generous portion of sauce on top.
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Reviews
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This turned out really great! A few things I did differently though was to just season my steaks by eyeballing and not using the recommended amount. I also cooked my steaks in a cast iron skillet which really browned them nice along with the mushrooms/shallots. I added a little white wine before reducing the sauce too. Great recipe for cube steaks!!
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Just finished my first attempt at this and I must say I loved it. I used a tenderloin instead of cube and it was awesome. Be careful when reducing the sauce. Reduce too much and you might have a sauce that is too salty. Make sure your tasting throughout the reduction process. The smell reminded me of time spent in France and I will be making this again.
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When I try a new recipe I try to use all the ingredients as shown and though I did cut the pepper slightly, I followed the directions to the letter. I will make the sauce again and again, it was that good and easy. However I was hoping this would be a cubed steak recipe that wasn't chewy but it was so I can only give it a 4 star. I will try it with other cuts of beef and even pork and chicken but will not waste my money on cubed steak again.
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Tweaks
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This was pretty good! I did not use as much pepper per personal preference, and used sweet onion instead of shallot, and it tasted great! Sauce had a great flavor. I did add more salt to the end sauce since I served over angel hair pasta. At the end of cooking I removed the meat and added about another cup of cream with about a tbsp of cornstarch mixed in so that it would thicken up. Worked great! My cube steak was a little tough and I made sure I didn't overcook, but I think that is just the nature of that kind of meat! It was a fast and easy meal! Thanks for sharing Sandi!
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I thought this was a fantastic recipe! However, I did make some changes to make it a bit healthier. First, I did not add as much pepper (not a big pepper fan). I then cooked the steaks according to the recipe, but substituted skim milk for the heavy cream. I used corn starch to thicken the sauce, as the cream would have made a heavier sauce than the skim milk. Also, I added the steaks back and let them cook in the sauce for about 10-15 minutes. It was soooo great! I am going to try to serve this recipe when I have a few guests over. It is by far the best recipe I have come across for cubed steaks, and it is very easy. Thanks for sharing!
RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California