Mushroom Topped Pepper Steak for Two
Early February isn’t exactly grilling weather in Indiana. Yet, I feel somewhat obligated to make a fabulous steak dinner for Valentine’s Day. With only 3 of us at home, and one who rarely eats meat, a big rare roast beef was out. I turned to Dorie Greenspan’s stove top cooked Bistrot Paul Bert Pepper Steak and added a few twists. The results were nothing short of phenomenal! Just look at that perfectly cooked rare beef. Bill says he likes it “Just short of mooing.”
Perfect Celebratory Entree
Two steaks coated with coarsely ground peppercorns, sauteed in a cast iron skillet, then topped with mushrooms and a creamy Cognac sauce made for a fabulous celebratory entree. I also dry brined the steaks by sprinkling them with kosher salt then parking them in the refrigerator, uncovered, overnight. This helped infuse some salt into the meat for deeper seasoning, tenderized and helped dry the surface for better browning. It’s definitely worth the couple minutes it takes to do this extra step. I also added sauteed mushrooms to the mix. Meaty mushrooms, tender steak and a luscious cream sauce make for one unforgettable dinner!
More Easy Dinner Recipes for Two
With Valentine’s Day just around the corner, it’s the perfect time to start planning a romantic dinner for two. An intimate dinner at home is much more appealing than a crowded, overpriced restaurant. This week, the Sunday Supper Tastemakers are sharing EASY dinner recipes for two!
- Chicken and Cheese Quesadillas by Pies and Plots
- Chicken Marsala by A Mind “Full” Mom
- Classic Coq Au Vin for Two by The Crumby Cupcake
- Creamy Parmesan Skillet Eggs by The Texan New Yorker
- Date Night Chicken Teriyaki Stir-Fry by Gourmet Every Day
- Orange Chicken by A Day in the Life on the Farm
- Spicy Salsa Chicken by Simple and Savory
- Chicken and Spinach Pasta with Creamy Sun-Dried Tomato Sauce by Pook’s Pantry
- One Pan Shrimp and Asparagus Linguini by Jersey Girl Cooks
- Scallop Pasta with Garlic and White Wine by Caroline’s Cooking
- Skillet Rigatoni alla Vodka for Two by Eat, Drink and be Tracy
Red Meat Recipes
- Filet Mignon with Shiitake Mushrooms by Cooking Chat
- French Onion Filet Mignon by The Chef Next Door
- Honey Lime Steak Kebabs by Cindy’s Recipes and Writings
- Mini Mushroom Meatloaf by Cricket’s Confections
- Mushroom Topped Pepper Steak for Two by That Skinny Chick Can Bake
- Pan Seared Sirloin Steak Dinner for Two by Life Tastes Good
- Pan-Seared Nutella Skirt Steak by Brunch-n-Bites
- Petit Filet with Red Wine Pan Sauce & Garlic Mash by Authentically Candace
- Rack of Lamb with Strawberry Mint Glaze by Sunday Supper Movement
- Steak Au Poivre by Renee’s Kitchen Adventures
- Baked Salmon with Ginger Marinade by Feeding Big
- Crab Caesar Salad by What Smells So Good?
- Crab Imperial by Monica’s Table
- Creamy Shrimp & Sausage Skillet by Crazed Mom
- Grilled Swordfish with Husk Cherry Salsa by From the Bookshelf
- Peppadew Trout en Croûte by Food Lust People Love
- Shrimp and Grits with Andouille Cream Sauce by Soulfully Made
- Surf and Turf for Two by The Freshman Cook
- Colorful Matchstick Salad with Mint Vinaigrette by Culinary Adventures with Camilla
- Curried Split Peas by Wholistic Woman
- Edamame Waldorf Salad by Ninja Baker
- Saffron and Leek Risotto – Served 2 Ways by Sprinkles and Sprouts
Mushroom Topped Pepper Steak for Two #SundaySupper
Perfectly made pepper steak cooked on the stove top and served with sauteed mushrooms and a Cognac cream sauce!
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 2 servings
- 2 filet mignon steaks (beef tenderloin), 2 inches thick*
- Kosher salt
- 8 ounces mushrooms, sliced or cut in half
- 2 tablespoons butter
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon finely ground black pepper
- 1/4 teaspoon fresh thyme leaves
- 2 tablespoons white wine
To make steaks::
- 1 tablespoon vegetable oil
- 1/2 tablespoon butter
- 1/4 cup Cognac
- 1/2 cup cream
- Kosher salt, to taste (I used a pinch)
- 1 1/2 teaspoons coarsely ground black pepper
- The night before, season the filets with kosher salt and leave them uncovered in the refrigerator.
- An hour before cooking, remove the meat from the refrigerator and allow to come to room temperature. Make the mushrooms. Melt the butter in a skillet, add mushrooms, then season with salt, pepper and thyme. Cook until soft, then add white wine and cook until the wine evaporates. Remove from pan and set aside.
- To make steaks, add oil and butter to the saucepan (I use a cast iron pan).Heat pan to medium-high. Sprinkle steaks with coarse pepper and gently press into meat. Add steaks and cook 3 minutes or more per side until internal temperature reaches desired doneness (I remove at 120º for very rare). Remove from pan and cover loosely with foil.
- To make sauce, pour off excess oil, add Cognac to pan and allow to reduce over medium heat. Add cream and cook for a couple minutes. Taste the sauce and add a pinch of salt if desired.
- To serve, place a steak on each plate, mound with mushrooms and drizzle with the Cognac cream sauce.
*I recommend Certified Angus Beef tenderloin.
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