Go Back
–+ servings

Ribeye Steaks with Creamy Mushroom Peppercorn Sauce

An indulgent and sophisticated dish that brings a comforting yet gourmet feel to weeknight dinners or special occasions, featuring juicy ribeye steaks paired with a creamy mushroom peppercorn sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Gourmet
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

For the Steak
  • 2 pieces ribeye steaks, about 1 inch thick Choose high-quality, grass-fed for best flavor.
  • 1/4 teaspoon salt, divided Use half for seasoning the steaks.
  • 1/4 teaspoon ground black pepper, divided Use half for seasoning the steaks.
  • 1 tablespoon olive oil For searing the steaks.
For the Sauce
  • 1 cup sliced mushrooms Any variety of mushrooms can be used.
  • 1/2 cup finely diced onion About 1 small onion.
  • 2 tablespoons vegetable or beef broth Use to deglaze the skillet.
  • 2/3 cup unsweetened almond milk Regular milk can be substituted.
  • 2 tablespoons almond butter Can be swapped for cream cheese for creaminess.
  • 1 teaspoon green peppercorns Adds a burst of flavor, adjust to taste.
  • 1/8 teaspoon ground black pepper Adjust according to taste.

Method
 

Preparation
  1. Preheat a cast iron or heavy skillet over high heat until it’s nearly smoking.
  2. Lower the heat and add in the olive oil, ensuring it sizzles.
  3. Season both sides of the ribeye steaks with half of the salt and black pepper.
Cooking
  1. Place the steaks in the hot skillet and cook for about 2 minutes per side for medium-rare, adjusting as needed for desired doneness.
  2. Transfer the steaks to a plate to rest while preparing the sauce.
  3. In the same skillet, sauté the sliced mushrooms and diced onion on low heat for 4 to 5 minutes until aromatic.
  4. Add the broth, stirring to scrape the browned bits from the skillet.
  5. Stir in the almond milk and almond butter, whisking until creamy.
  6. Toss in the green peppercorns and remaining black pepper, simmering for about a minute until thickened.
  7. Plate the steaks and generously spoon the mushroom peppercorn sauce over the top.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 15gProtein: 45gFat: 40gSaturated Fat: 15gSodium: 700mgFiber: 2gSugar: 3g

Notes

Serve with creamy mashed potatoes or roasted asparagus. A side salad can add a refreshing crunch. Pair with Cabernet Sauvignon for a wine that enhances the flavors.

Tried this recipe?

Let us know how it was!