Pepper Steak With Port-Wine Mushroom Sauce |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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My favorite Cooking Light recipe. This is so yummy and easy to make. 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 1/3 cup 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. To make Port-Wine Mushroom Sauce combine mushrooms and flour in a bowl and toss well.
2. Combine wine, shallots, and vinegar in a medium skillet.
3. Bring to a boil and cook until thick.
4. Reduce heat to medium.
5. Add broth, Worcestershire, tomato paste, and rosemary and cook 1 minute.
6. Add mushroom mixture and cook 3 minutes, stirring constantly.
7. Stir in mustard.
8. Keep sauce warm.
9. Sprinkle steaks with peppercorns and salt.
10. Heat a nonstick skillet over medium-high heat.
11. Add steaks and cook 3 minutes on each side or until desired degree of doneness.
12. Serve Port-Wine Mushroom Sauce over steaks.
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