Peppered Filet Mignon With Mushroom Wine Sauce

My husband and I were at a wedding reception at a very posh country club. He was served the most marvelous fillet mignon there, I opted for the chicken. It was my mission then to find this recipe and make a duplicate. He only allowed me a bite of steak the size of a grape with a small amount of sauce on it (and that was grudgingly). The last place I thought I would find a good steak recipe was Cooking Light, but there it was! Now when we need to impress, we serve this recipe. It tastes like a dish you'd be served at a five-star Hotel.

• Ready In: 45 mins
• Yields: 4 filets

Ingredients

• 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

Directions

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.