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Steak With Creamy Mushroom Peppercorn Sauce Recipe
Ben Carraoli

Steak With Creamy Mushroom Peppercorn Sauce Recipe

I just made this Steak With Creamy Mushroom Peppercorn Sauce, 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.
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Prep Time 5 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • 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.