Filet Steaks With Wild Mushroom And Balsamic Sauce

• 2/3 ounce dried wild mushrooms
• 1 cup hot water
• 3 tablespoons commercial balsamic vinegar
• 1 cup low sodium beef stock
• 4 beef filets, each 5 to 6 ounces and about 3/4 inch thick
• salt, freshly ground pepper to taste
• 1 teaspoon dried rosemary, crushed
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons unsalted butter
• 4 rosemary sprigs for garnish (optional)

1. Place dried mushrooms in bowl and cover with 1 cup hot water. Soak mushrooms until softened, 20 to 30 minutes. Strain mushrooms, but reserve soaking liquid. Rinse mushrooms under cold water to remove any grit and pat dry. Chop coarsely. Strain soaking liquid into mixing bowl through sieve lined with paper towel. Add balsamic vinegar and stock to bowl. Set chopped mushrooms and liquid mixture a side.
2. Pat steaks dry, the salt and pepper generously on both sides. Press about 1/8 teaspoon crushed rosemary onto each side of steaks. Heat olive oil in medium heavy skillet over medium high heat. When hot add steaks and saute until medium rare about 3 minutes on each side.
3. Remove meat from pan and add mushrooms and soaking liquid mixture. Increase heat to high and cook until all but about 1/3 cup of liquid has evaporated about 5 minutes. Swirl in butter, season sauce with salt and pepper if needed. Arrange steaks on serving plate and top each with mushrooms and sauce. Garnish with rosemary.

mushrooms, water, commercial balsamic vinegar, beef stock, beef filets, salt, rosemary, olive oil, unsalted butter, rosemary

Taken from www.epicurious.com/recipes/member/views/filet-steaks-with-wild-mushroom-and-balsamic-sauce-50011906 (may not work)