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Stockyard Steaks with Mushroom & Peppercorn Sauce Stockyard Steaks with Mushroom & Peppercorn Sauce


1 teaspoon ground cumin
½ to 1 teaspoon ground black pepper


1. Combine seasoning ingredients in small bowl, and press evenly onto steaks. Spray large skillet with nonstick cooking spray. Heat over medium heat until hot. Place steaks in skillet. Cook 14 to 15 minutes for medium-rare doneness, turning once. Do not overcook. Remove to plate, and keep warm. 2. If necessary, respray skillet with cooking spray. Add mushrooms and ¼ cup chives to skillet. Cook 4 to 5 minutes or until mushrooms are tender, stirring occasionally. Remove from skillet, and keep warm. 3. Meanwhile, combine peppercorns, and mustard. Add mustard mixture, broth and cream to skillet. Bring to a boil, stirring constantly. Cook 2 to 3 minutes until thickened, stirring constantly.. Add mushroom mixture, and cook until heated through. 4. Carve steaks into thin slices. Season with salt, as desired. Spoon sauce over steaks. Garnish with chives, if desired.