Steak With Peppercorn Sauce - cooking recipe

Ingredients

6 (8 oz) boneless strip steaks
1 tbsp vegetable oil
2 None bell peppers, cut into strips
2 cups button mushrooms
2 tbsp unsalted butter
1 None small onion, chopped
2 tbsp crushed mixed peppercorns
1/4 cup dry red wine
1 cup beef broth
2 sprigs fresh thyme
1/4 cup heavy cream

Preparation

Season steaks generously with salt. Heat oil in a 12-inch skillet over medium-high heat. Cook steaks in batches, turning once, for 6 mins, or until cooked to your liking. Remove from pan and keep warm.\r\nAdd peppers and mushrooms to skillet and cook until golden, about 5 mins. Set aside.
Meanwhile, melt butter in a saucepan. Cook onion over medium heat until soft, about 5 mins. Add peppercorns and cook for 2 mins. Add wine and cook until almost completely evaporated, about 2 mins. Add broth and thyme. Bring to a boil and cook until slightly thickened, about 4 mins. Add cream and cook until slightly thickened, about 2 mins. Serve sauce and vegetables with steak.