My Steak Au Poivre is 100% WFPB as it is made with mushrooms and walnuts!
Smoked Hickory salt and liquid smoke give it that grill flavor you expect from a steak.
With a nice peppery crust on the outside and juicy mushrooms on the inside, it is a very meaty experience.
The gravy is made with unsweetened coconut milk, peppercorns and bourbon and provide an extra level of complexity to the steaks.
This is an easy recipe. The oven does most of the work.
Have fun! Shape your patties to resemble T-bone steaks.
Put it on a grill a few minutes to get grill marks or try piping on marks with black pepper.
I shaped my steak around a rutabaga “bone”. It looked great and the rutabaga was delicious!
This was served with scalloped potatoes, creamed spinach and maple-bourbon carrots for a complete meal.
An alternative gravy to use is my chimichurri or mushroom gravy.
Mushroom Steak au poivre
Equipment
- Grill pan
- Skillet
- Baking sheet
- Spray bottle
Ingredients
- 3 portobello mushrooms
- 1/4 Cup walnuts
- 3 Tbsp ground flax seed
- 3 Tbsp Worcestershire sauce I use Wan-fu vegan Worcesterhire sauce
- 1 Tbsp Hickory liquid smoke
- 2 Tbsp Bourbon
- 1/4 Tsp Smoke hickory Salt San Francisco Salt Company
- 1/2 Tsp Garlic
- 1 Tsp Mushroom Unami seasoning I used Trader Joe's
- 1/2 Cup Flour Use wheat, buckwheat or almond flour
- 1/4 Tsp Black pepper for patty mixture
- 1 Tbsp Coarse ground black pepper
- 10 Tbsp Worcestershire sauce in spray bottle Use to dampen steaks
Bourbon-Pepper gravy
- 1 Cup Unsweetened plant milk I use So Delicious unsweetened coconut milk
- 1/4 Cup Bourbon
- 2 Tbsp Worcestershire Sauce
- 1 1/2 Tbsp Flour
- 1/4 Tsp Himalayan salt
- 1/4 Tsp Black pepper To taste
Instructions
- Mix together flax seed, Worcestershire sauce, liquid smoke, bourbon, hickory salt, garlic, mushroom seasoning in a bowl and allow flax seed to gel. (About 10 minutes).
- Clean mushrooms and remove gills. Chop mushrooms and walnuts very fine.
- Combine mushrooms and walnuts with flax mixture. Gradually sprinkle on flour to make a dough similar to play-dough.
- Dust a cutting board lightly with flour and pat your mushroom mixture evenly to a 1/2' thickness. Form individual "steaks".
- Sprinkle coarse black pepper on cutting board and carefully dredge both sides of each steak to coat them with pepper. Use more pepper if needed.
- Place steaks on a baking sheet and bake at 350°F for 30 minutes.
- Allow steaks to cool.
Bourbon-Pepper gravy
- Place flour in skillet and brown slightly. Mix together the milk and bourbon and add to the hot skillet. Stir with a whisk to incorporate the flour and liquid.
- Add seasoning and continue whisking until the gravy has thickened. Move gravy to a bowl or gravy boat.
Finish and serve
- Use a spray bottle and spray steaks lightly with Worcestershire sauce - or spoon some over each steak. Re-warm steaks in a grill pan about 3 minutes on each side.
- Spoon some steak sauce onto the plate. Add steak to plate then add another spoon of gravy on top.
Notes
This is a Snap Pea Sheep recipe
This mixture can be shaped however you want.
I thought after making these how cook it would have been to cut "T-bones" out of parsnips or turnips and build the steak around it. The parsnip would bake and add a sweetness and touch of whimsy to the steaks.
If you have an oven safe skillet, bake your steaks in the skillet and then use that skillet for gravy.
Sheep Hack!
I keep spray bottles of Worcestershire, tamari, lemon juice, lime juice, water and vinegar so I can mist my food with liquid to keep it from drying out.
The gravy could easily be made in a cooking blender. Mine is a Ninja but they don't make it anymore. Pampered Chef has one though. The trick to gravy is to brown the flour before adding the liquid.
