Shelly's Recipe

PEPPER STEAK WITH PORT MUSHROOM SAUCE

Category: Beef Steaks

6 large cut filet mignon
1/4 - 1/3 cup whole black peppercorns, or to taste

Port Mushroom Sauce
1 1/2 cups sliced shitake mushroom caps
1 tbsp flour
1/3 cup port or other sweet red wine
1/4 cup minced shallot
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

Finely crush peppercorns in a food processor, about 15 seconds. Roll steaks in pepper, press it into steaks with palm of hand. Set coals on medium-high heat. Grill steaks, uncovered 15-18 minutes, turning occasionally.

Sauce: Combine mushrooms and flour in a bowl; toss. Combine the next 3 ingredients in a medium skillet. Bring mixture to a boil; cook until thick, about 3 minutes. Reduce heat to medium. Add next 4 ingredients; cook 1 minute. Add mushroom mixture; cook 3 minutes, stirring constantly. Stir in mustard. Set aside and keep warm. Serve over grilled steaks.