Sandi'S Black Pepper Cube Steaks & Mushroom Cream S

Name: Sandi'S Black Pepper Cube Steaks & Mushroom Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Season both sides of the cube steaks with kosher salt and cracked black pepper.
2
Heat the oil and 1 tablespoon of the butter in a large skillet over med-high heat.
3
Saute 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.
4
Melt the remaining 2 tablespoons of butter in the skillet over med-high heat and loosen any stuck bits of meat with a spatula.
5
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.
6
Add the minced garlic and saute until it becomes soft, about one minute.
7
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.
8
Finally, add the basil, stir briefly, then plate the steaks with a generous portion of sauce on top.

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Sandi'S Black Pepper Cube Steaks & Mushroom Cream Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sandi'S Black Pepper Cube Steaks & Mushroom Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions