Description
Delicious ribeye steaks served with a creamy mushroom peppercorn sauce.
Ingredients
Scale
- 2 ribeye steaks, about 1 inch thick
- 1/4 teaspoon salt, divided
- 1/4 teaspoon ground black pepper, divided
- 1 tablespoon olive oil
- 1 cup sliced mushrooms
- 1/2 cup finely diced onion (about 1 small onion)
- 2 tablespoons vegetable or beef broth
- 2/3 cup unsweetened almond milk
- 2 tablespoons almond butter
- 1 teaspoon green peppercorns
- 1/8 teaspoon ground black pepper, or to taste
Instructions
- Heat a cast iron or heavy skillet over high heat until very hot and just beginning to smoke. Lower the heat and add the olive oil.
- Season both sides of the ribeye steaks with half of the salt and black pepper.
- Place the steaks in the skillet and sear for about 2 minutes per side for medium-rare, adjusting the time to your preferred doneness.
- Transfer the steaks to a plate or cutting board and let them rest while you prepare the sauce. Keep the skillet over low heat.
- Add the mushrooms and diced onion to the pan. Cook for 4 to 5 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
- Pour in the broth and gently scrape up any browned bits from the bottom of the pan as it simmers.
- Stir in the almond milk and almond butter, whisking until the sauce becomes smooth and creamy.
- Add the green peppercorns and remaining black pepper. Simmer for about 1 minute, whisking gently, until the sauce thickens.
- Place the rested steaks on serving plates and spoon the warm mushroom peppercorn sauce over the top. Serve immediately.
Notes
- Adjust cooking time for steaks based on preferred doneness.
- Use fresh mushrooms for the best flavor.
- Store any leftover sauce in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 110mg