Pepper Steak With Port-Wine Mushroom Sauce

Submitted by bmcnichol

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

 

• Ready In: 20mins
• Ingredients: 13
• 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.

Reviews

[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.

 

[Fairy Nuff]

My family loved this recipe, it is our new favourite steak meal. I seared the steaks on a hot indoor cast iron grill for a couple of minutes each side then put them in a fairly hot oven for 6 minutes. Then I added the juices from the steaks to the gravy. It's so hard to find a meal that all of my family will happily eat...this one is a keeper!