Shelly's Recipe

PEPPER STEAK WITH PORT-WINE MUSHROOM SAUCE

Category: Steaks - Beef

Port-Wine Mushroom Sauce
4 (4-oz) beef tenderloin steaks (about 1 inch thick)
1 tbsp black peppercorns, crushed
1/2 tsp kosher salt

Prepare the Port-Wine Mushroom Sauce, and keep warm.

Sprinkle steaks with peppercorns and salt. Heat a nonstick skillet over medium-high heat. Add steaks; cook 3 minutes on each side or until desired degree of doneness. Serve steaks with Port-Wine Mushroom Sauce.

Port-Wine Mushroom Sauce
1 1/2 cups sliced shiitake mushroom caps (about 3 1/2 oz)
1 tbsp flour
1/3 cup port or other sweet red wine
1/4 cup minced shallots
1 tbsp balsamic vinegar
1 cup beef broth
2 tsp Worcestershire sauce
1 tsp tomato paste
1/8 tsp dried rosemary
1/2 tsp Dijon mustard

Combine mushrooms and flour in a bowl; toss well.

Combine wine, shallots, and vinegar in a medium skillet. Bring to a boil; cook until thick (about 3 minutes). Reduce heat to medium. Add broth, Worcestershire, tomato paste, and rosemary; cook 1 minute. Add mushroom mixture; cook 3 minutes, stirring constantly. Stir in mustard.