Pepper Steak With Port-Wine Mushroom Sauce - cooking recipe

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

Preparation

To make Port-Wine Mushroom Sauce combine mushrooms and flour in a bowl and toss well.
Combine wine, shallots, and vinegar in a medium skillet.
Bring to a boil and cook until thick.
Reduce heat to medium.
Add broth, Worcestershire, tomato paste, and rosemary and cook 1 minute.
Add mushroom mixture and cook 3 minutes, stirring constantly.
Stir in mustard.
Keep sauce warm.
Sprinkle steaks with peppercorns and salt.
Heat a nonstick skillet over medium-high heat.
Add steaks and cook 3 minutes on each side or until desired degree of doneness.
Serve Port-Wine Mushroom Sauce over steaks.