Pepper Steak With Port-Wine Mushroom Sauce

• 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

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.

shiitake mushroom, flour, port wine, shallot, balsamic vinegar, beef broth, worcestershire sauce, tomato paste, rosemary, dijon mustard, beef tenderloin, black peppercorns, kosher salt

Taken from www.food.com/recipe/pepper-steak-with-port-wine-mushroom-sauce-299252 (may not work)