Pepper Steak With Port Mushroom Sauce Sauce

Port Mushroom Sauce:
1 1/2 C. sliced shiitake mushroom caps (about 3 1/2 ounces)
1 T. all-purpose flour
1/3 C. port or other sweet red wine
1/4 C. minced shallots
1 T. balsamic vinegar
1 C. beef broth
2 t. Worcestershire sauce
1 t. tomato paste
1/8 t. dried rosemary
1/2 t. Dijon mustard

To make Port Mushroom Sauce:
Combine mushrooms and flour in a bowl; toss. Combine the wine, shallots and balsamic vinegar in a medium skillet. Bring to a boil; cook until thick (about 3 minutes). Reduce heat to medium. Add broth, Worcestershire sauce, tomato paste and rosemary; cook 1 minute. Add mushroom mixture; cook 3 minutes, stirring constantly. Stir in mustard. Set aside and keep warm.

Yield: about 1 cup.

For the Pepper Steak:
Four 4 oz. beef tenderloin steaks (about 1 inch thick)
1 T. black peppercorns, crushed
1/2 t. kosher salt

To cook steaks:
Sprinkle steaks with peppercorns and salt. Heat a nonstick skillet over medium-high heat. Add steaks; cook for 3 minutes on each side or until desired degree of doneness. Serve with Port Mushroom Sauce.
 

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