Four 6-oz Personal Gourmet beef tenderloin steaks
1 tbsp black peppercorns, crushed
1/2 tsp kosher salt
Port Mushroom Sauce:
1 1/2 cups shiitake mushroom caps, sliced
1 tbsp flour
1/2 cup port red wine
1/2 cup shallots, minced
1 tbsp balsamic vinegar
1 1/4 cup beef broth
2 tsp Worcestershire sauce
1 tsp tomato paste
1/8 tsp dried rosemary
1/2 tsp Dijon mustard
Combine mushrooms and flour in a bowl and toss to coat. Combine the wine, shallots and balsamic vinegar in a medium skillet and bring to a boil. Cook for about 3 minutes, reduce heat to medium and simmer until thick (it should coat the back of a spoon). Add broth, Worcestershire sauce, tomato paste and rosemary and cook for 1 minute. Add mushroom mixture and cook for an additional 3 minutes, stirring constantly. Stir in mustard. Set aside and keep warm. Sprinkle steaks with peppercorns and salt. Grill steaks traditionally on BBQ to desired doneness. Pour Port Mushroom Sauce over the tops of each steak and serve.
Made with: Trimmed Filet Mignon Premium - Extra Fancy, Trimmed Filet Mignon Premium - Extra Fancy