Peppered Filet Mignon With Mushroom Wine Sauce - cooking recipe

Ingredients

Steaks
4 filet mignon steaks, 1 inch thick
1 tablespoon freshly ground black peppercorns
1/2 teaspoon kosher salt
Wine Mushroom Sauce
3 ounces chopped shiitake mushroom caps
1 tablespoon flour
1/4 cup shallot (minced)
1 tablespoon balsamic vinegar
1/3 cup red wine (I used Merlot, my favorite)
1 cup beef broth
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1/8 teaspoon rosemary
1/2 teaspoon Dijon mustard

Preparation

Prepare Mushroom wine Sauce first and set aside: Combine Mushrooms and flour in a bowl and toss to coat and set aside.
In a medium skillet, combine wine, shallots, and balsamic vinegar.
Bring to a boil and cook until thickened.
Reduce heat.
Add broth, Worcestershire, tomato paste, and rosemary, stir to combine and cook 1 minute.
Add mushrooms and cook 3 minutes, until mushrooms are tender.
Stir in mustard.
Serve sauce over Filet Mignon.
Fillet Mignon: Sprinkle steak with crushed black pepper and salt.
Heat a non stick skillet over medium high heat or grill over a medium heat.
Cook steaks for 3-5 minutes on each side until fillet is cooked the way you like it.
Serve with sauce.