Peppered Filet Mignon With Mushroom Wine Sauce

• 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

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

filet, freshly ground black peppercorns, kosher salt, mushroom sauce, shiitake mushroom, flour, shallot, balsamic vinegar, red wine, beef broth, worcestershire sauce, tomato paste, rosemary, dijon mustard

Taken from www.food.com/recipe/peppered-filet-mignon-with-mushroom-wine-sauce-41263 (may not work)