Pepper Steak with Port Wine Mushroom Sauce
Elevate your steak night with this luxurious Pepper Steak with Port Wine Mushroom Sauce, a dish that combines the bold flavors of seared ribeye steaks and a rich, velvety sauce. Cracked black pepper forms a flavorful crust on tender, juicy steaks, while sautéed mushrooms, shallots, and garlic are simmered in a blend of robust port wine and savory beef broth. A touch of fresh thyme and a splash of heavy cream bring the sauce to silky perfection, perfect for draping over the steaks. This gourmet recipe comes together in under an hour, making it an impressive yet approachable option for a romantic dinner or special occasion. Serve alongside creamy mashed potatoes or roasted vegetables for a restaurant-quality meal in the comfort of your home. Keywords: pepper steak, port wine sauce, mushroom sauce, ribeye steak recipe, gourmet dinner ideas, steak night recipe.
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Recipe Information
Ingredients
- 2 pieces (10-12 oz each) ribeye steaks
- 2 tablespoons cracked black pepper
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces (sliced) white button mushrooms
- 1 small (minced) shallot
- 2 cloves (minced) garlic
- 1 cup port wine
- 1 cup beef broth
- 1 tablespoon heavy cream
- 1 teaspoon (chopped, plus extra for garnish) fresh thyme
Instructions
Remove steaks from the refrigerator 30 minutes before cooking to bring them to room temperature.
Pat the steaks dry with a paper towel. Coat both sides generously with cracked black pepper and season with kosher salt.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the steaks to the hot pan and sear for 3-4 minutes on each side for medium-rare, or longer if desired. Remove the steaks from the skillet and set aside to rest, tented with foil.
In the same skillet over medium heat, add the remaining tablespoon of olive oil and 1 tablespoon of butter. Add the sliced mushrooms and cook until browned and softened, about 5-7 minutes.
Stir in the minced shallot and garlic, cooking for an additional 1-2 minutes until fragrant.
Deglaze the pan by pouring in the port wine, scraping up any browned bits from the bottom. Simmer for 3-4 minutes to reduce the wine by half.
Add the beef broth and fresh thyme to the skillet. Simmer for another 4-5 minutes to allow the sauce to thicken slightly.
Stir in the remaining tablespoon of butter and the heavy cream, mixing well until the sauce is smooth and glossy. Season with additional salt and pepper to taste.
Plate the rested steaks and spoon the mushroom sauce generously over the top. Garnish with extra fresh thyme.
Serve immediately with your choice of sides, such as mashed potatoes, roasted vegetables, or a fresh green salad.
Nutrition Facts
Calories |
1245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 11.6 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 107 mg | 8% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1313 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
