Shake Up Your Weeknight Menu With This Seared Steak and Shiitake Pan Sauce


Sick of making the same recipe for dinner over and over again? Shake things up by making this seared peppercorn steak with red wine-shiitake sauce. This recipe can be made quickly, and is super easy for your weeknight menu.


Yield: 4 servings


  • 2 sirloins
  • sea salt
  • 2 tbs black peppercorn
  • 2 tbs green peppercorn
  • 2 tbs pick peppercorn
  • 1 tbs szechwan peppercorn (optional)
  • 1 tbs minced garlic
  • 1 bunch scallions, sliced – green and white separated
  • 1 pound shiitake mushrooms, stemmed and slice 1/4 inch
  • 1 cup good red wine
  • 1 cup chicken stock
  • 2-3 pats of butter
  • Grapeseed oil to cook
  • Kosher salt and freshly ground pepper


1. Grind or mortar and pestle the peppercorns to coarse grind. Mix ratio 40% salt and 60% peppercorn mix and transfer to a plate. Press steaks into mix on both sides.

2. In a medium sized sauté pan on high heat, add 2 tablespoons oil and swirl to coat. Add steaks and sear both sides, about 2 minutes a side then turn pan down to medium to finish cooking.  For medium rare, about 10 minutes total and let steaks rest 5 minutes min before slicing.

3. In same pan, add a touch of oil and sauté the garlic, scallion whites and shiitakes until soft, about 3-4 minutes. Season with kosher salt and pepper.

4. Deglaze with red wine and reduce liquid by 3/4. Add chicken stock and reduce by 1/2. Check for flavor and whisk in butter.

5. Slice steak, place on top of small mound of smashed yukons and drizzle with sauce and garnish with scallion greens.




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