Pepper Steak With Port-Wine Mushroom Sauce

My favorite Cooking Light recipe. This is so yummy and easy to make.

• Ready In: 20 mins
• Serves: 4

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

Directions

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.