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Steak With Creamy Mushroom Peppercorn Sauce Recipe | Juicy & Savory

I just made this Steak With Creamy Mushroom Peppercorn Sauce Recipe, and honestly — wow. The mushrooms turned out tender, the sauce was rich and garlicky, and everything came together so fast that I barely believed it. It feels like treating myself to a restaurant-quality topping, but without the fuss.

This sauce is exactly what my steak was missing, and now it’s my go-to whenever I want something comforting yet elegant. If you enjoy rich, indulgent flavors, you might also like my jalapeno poppers with bacon recipe for a tasty starter.

Ingredients

Here’s what I used for the creamy mushroom peppercorn sauce topping (makes about 4 servings):

8 oz baby bella or cremini mushrooms, thinly sliced — I prefer these because they hold their meaty texture when cooked.
3 tablespoons butter — for richness and to gently sauté the mushrooms.
1 ½ teaspoons minced garlic — garlic gives a savory kick without overpowering the mushrooms.
½ cup chicken broth — a light stock to build flavor but not make the sauce too heavy.
1 cup heavy cream — this makes the sauce luxuriously smooth and creamy.
1 teaspoon Dijon mustard — adds tang and a gentle sharpness.
1 teaspoon Worcestershire sauce — the “secret sauce” for depth and umami.
½ teaspoon salt, or to taste — to bring out all the flavors.
¼ teaspoon cracked black pepper, or to taste — freshly cracked gives the best bite.

Note: several serving

Variations

Here are a few alternative ways to tweak this recipe:

Dairy-free option: Substitute heavy cream with coconut cream or a nut-based cream to keep that silky texture.
Lower sodium: Use low-sodium or homemade vegetable broth instead of chicken broth.
Extra umami: Try mixing in sautéed shiitake or porcini mushrooms with the cremini for deeper mushroom flavor.
Cheesy twist: Stir in 2 tablespoons of freshly grated Parmesan cheese, or sprinkle some on the sauce after spooning it over the steak — it makes it richer.
Thicker sauce: If you prefer a thicker consistency, whisk in a simple slurry of cornstarch and water (equal parts) while simmering.

You could also pair this with a hearty meal like my slow cooker buffalo chicken chili recipe for a comforting dinner spread.

Cooking Time

Here’s roughly how long it takes:

Prep Time: ~ 5 minutes
Cooking Time: ~ 10 minutes
Total Time: ~ 15 minutes

Equipment You Need

Here are the tools that helped me make this:

Skillet (preferably non-stick or stainless) — to sauté mushrooms and build the sauce
Measuring cups and spoons — for accuracy with broth, cream, and seasonings
Wooden spoon or silicone spatula — to stir gently and prevent scraping
Knife and cutting board — to slice mushrooms and mince garlic

How to Make Steak With Creamy Mushroom Peppercorn Sauce

Step 1: Sauté the Mushrooms and Garlic

I start by melting the butter in a skillet over medium-high heat. Once it’s hot and melted, I add the sliced mushrooms and garlic, stirring gently. I let them cook for about 3–4 minutes, until the mushrooms brown nicely but still retain a firm, meaty texture.

Step 2: Create the Creamy Base

Next, I pour in the chicken broth, then add the heavy cream, Dijon mustard, and Worcestershire sauce. I stir to combine everything, making sure the mustard and Worcestershire are fully distributed.

Step 3: Simmer and Thicken

After combining, I lower the heat a little and let the sauce simmer for 5–8 minutes, stirring occasionally. During this time, the liquid reduces, and the sauce thickens into a rich, creamy consistency. I taste and adjust with salt and cracked pepper as needed.

Step 4: Serve Over Steak

Finally, I spoon the hot sauce generously over my cooked steak. For an extra touch, I sometimes add a bit more freshly cracked pepper. If I want a cheesier flavor, I’ll top with freshly grated Parmesan.

Additional Tips for Making This Recipe Better

From my experience, here are some ways to take this sauce up a notch:

I almost always use baby bella (cremini) mushrooms — they give the right texture instead of turning mushy.
Don’t rush the browning step: letting mushrooms brown properly (3–4 min) brings out their deepest flavor.
If I have leftover sauce, I cool it down and store it in a glass container — it thickens a little as it rests, which I love.
When reheating, I warm it gently on the stove over medium-low heat, stirring so it doesn’t separate.
For a gourmet touch, I sometimes swirl in a little extra butter right before serving to give it a silky gloss.

How to Serve Steak With Creamy Mushroom Peppercorn Sauce

Once the sauce is ready and the steak is cooked to perfection, here’s how I like to plate and serve it:

Place the steak on a warmed plate, then spoon the creamy mushroom sauce over the top, letting some drip down the sides for a rustic look.
Garnish with a few extra cracks of black pepper for aroma and a little bite.
For color contrast and freshness, I sometimes sprinkle chopped parsley or chives on top.
Pair it with garlic mashed potatoes, roasted vegetables (like broccoli or asparagus), or even crispy oven fries — the sauce really complements any of them.
Serve with a bold red wine (if you drink) or a rich, full-bodied non-alcoholic drink — something with depth to match the sauce.

Nutritional Information

Here’s a rough breakdown per serving (based on the Le Creme de la Crumb recipe):

Calories: ~ 231 kcal
Protein: ~ 4 g
Carbohydrates: ~ 5 g
Fat: ~ 23 g

Make Ahead and Storage

Refrigerator

You can keep this mushroom sauce in an airtight container in the fridge for up to 3 days. When I reheat, I do it gently on the stove over medium-low heat, stirring until it’s smooth and creamy again.

Freezing

If I make a double batch, I sometimes freeze half. I pour the cooled sauce into a freezer-safe container (leaving some room for expansion) and freeze it for up to 2 months.

Reheating

Thaw in the fridge overnight, then rewarm gently on low heat. If it’s too thick, I stir in a little extra broth or cream to loosen it up.

Why You’ll Love This Recipe

Let me tell you why this creamy mushroom peppercorn sauce is a winner:

Velvety, restaurant-style flavor — It feels indulgent and elegant, like something you’d enjoy at a steakhouse, but you make it at home.
Quick to whip up — Just 15 minutes from start to finish; perfect for weeknights or when you want to elevate a simple steak dinner.
Pantry-friendly ingredients — Uses staples you likely already have (butter, garlic, broth, cream), plus mushrooms.
Versatile and flexible — You can adapt it easily for dietary needs (dairy-free, lower sodium) or flavor preferences (cheesy, thicker).
Great leftovers — Makes more than you need; the extra tastes just as good the next day when reheated.

Ben Carraoli