White Truffle Peppercorn New York Steak

Ingredients:
2 12 oz New York Strip Steaks
1.5 Tbsp Pastamore White Truffle Oil
8 ounces sliced mini portabello mushrooms
1 Tbsp whole peppercorns
3/4 cup half and half
1 Tbsp avocado oil
1 tsp salt
1/2 tsp black pepper
To taste salt and black pepper

Directions:
1. Take steaks out of the refrigerator and allow to warm for 30 minutes.

2. Heat a large cast iron skillet on the stove over high heat. Once hot, add 1 Tbsp of avocado oil. While the oil is heating, season both sides of the steak with the 1 tsp of salt and 1/2 tsp of black pepper.

3. Add the steaks to the pan. Cook for three minutes on each side. Reduce heat to medium-low and cook steaks to desired doneness. Remove the steaks from the pan and allow to rest for 10 minutes.

4. While the steaks are resting, heat a small non-stick pan on the stove over medium low heat. Once hot, add 1/2 Tbsp of Pastamore White Truffle Oil and the sliced mushrooms. Cook for 5 minutes, stirring often. Add the peppercorns, half and half, and remaining white truffle oil. Whisk together and cook until desired thickness is reached. Do not overheat as sauce may separate.

5. Plate steaks and top with white truffle cream sauce.