Sandi's Black Pepper Cube Steaks & Mushroom Cream Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 cube steaks
• 3 -4 tablespoons cracked black pepper (please use mccormick's cracked black pepper or equivalent, regular black pepper is not workable here)
• 1 tablespoon kosher salt
• 1 tablespoon olive oil
• 1 tablespoon soft butter
• 8 ounces cremini mushrooms, sliced (the italian brown ones, or use small portabellas)
• 1 shallot, peeled and minced
• 2 garlic cloves, peeled and minced
• 1 tablespoon basil, chopped (fresh only or it won't taste the same)
• 1 cup heavy cream
• 2 tablespoons soft unsalted butter

Recipe

• 1 season both sides of the cube steaks with kosher salt and cracked black pepper.
• 2 heat the oil and 1 tablespoon of the butter in a large skillet over med-high heat.
• 3 sauté the steaks for 4 minutes, then turn and finish cooking for 3 more minutes or until done to your liking. move steaks to a plate and cover with foil.
• 4 melt the remaining 2 tablespoons of butter in the skillet over med-high heat and loosen any stuck bits of meat with a spatula.
• 5 when hot, add the shallots and mushrooms with a loose attempt to keep them in a single layer as much as possible. don’t stir for the first 2 minutes to give them a chance to caramelize on one side, then stir periodically for another minute or two until mushrooms are deep golden brown.
• 6 add the minced garlic and sauté until it becomes soft, about one minute.
• 7 add the cream and the steak juice from the cube steak plate and reduce the mixture by one-third. season with salt and pepper to taste.
• 8 finally, add the basil, stir briefly, then plate the steaks with a generous portion of sauce on top.