Pepper Steak With Port-Wine Mushroom Sauce

Ingredients

• 1 1/2 cups sliced shiitake mushroom caps (about 3 1/2 ounces)
• 1 tablespoon all-purpose flour
• 1/3 cup port wine or other sweet red wine
• 1/4 cup minced shallot
• 1 tablespoon balsamic vinegar
• 1 cup beef broth
• 2 teaspoons worcestershire sauce
• 1 teaspoon tomato paste
• 1/8 teaspoon dried rosemary
• 1/2 teaspoon Dijon mustard

• 4 (4 ounce)  beef tenderloin steaks (about 1 inch thick)
• 1 tablespoon black peppercorns, crushed
• 1/2 teaspoon kosher salt

Directions

1. 1

   To make Port-Wine Mushroom Sauce combine mushrooms and flour in a bowl and toss well.

2. 2

   Combine wine, shallots, and vinegar in a medium skillet.

3. 3

   Bring to a boil and cook until thick.

4. 4

   Reduce heat to medium.

5. 5

   Add broth, Worcestershire, tomato paste, and rosemary and cook 1 minute.

6. 6

   Add mushroom mixture and cook 3 minutes, stirring constantly.

7. 7

   Stir in mustard.

8. 8

   Keep sauce warm.

9. 9

   Sprinkle steaks with peppercorns and salt.

10. 10

    Heat a nonstick skillet over medium-high heat.

11. 11

    Add steaks and cook 3 minutes on each side or until desired degree of doneness.

12. 12

    Serve Port-Wine Mushroom Sauce over steaks.