Recipe by bmcnichol
My favorite Cooking Light recipe. This is so yummy and easy to make.
Top Review by Mustang Sally 54269
We enjoyed the flavours. I have a recipe I already enjoy for brandy mushrooms but wanted to find something different to serve with our rib-eye steaks. I had some port so this recipe caught my eye and it worked out well for us. I didn't have shallots so I used green onions. I was alittle short on mushrooms so I increased the sauce abit to make up for more volume for a group I was serving. This is a definate keeper & will be added as a regular in our household, thanks for sharing.
- 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
Directions See How It's Made
- 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.