T.G.I. Friday's Pepper Steak With Port Mushroom Sauce

Recipe Ingredients

		Port Mushroom Sauce
1 1/2 cups	355ml	Sliced shiitake mushroom caps - (abt 3 1/2 oz)
1 tablespoon	15ml	All-purpose flour
1/3 cup	78ml	Port
		= (or other sweet red wine)
1/4 cup	23g / 0.8oz	Minced shallots
1 tablespoon	15ml	Balsamic vinegar
1 cup	237ml	Beef broth
2 teaspoons	10ml	Worcestershire sauce
1 teaspoon	5ml	Tomato paste
1/8 teaspoon	0.6ml	Dried rosemary
1/2 teaspoon	2.5ml	Dijon mustard
		Pepper Sreak
4		Beef tenderloin steaks, 1"-thk - (4 oz ea)
1 tablespoon	15ml	Black peppercorns - crushed
1/2 teaspoon	2.5ml	Kosher salt

Recipe Instructions

For the 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. (Makes about 1 cup)

For the Pepper Steak: 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.

This recipe yields 4 servings.

Source:
Message Boards at http://www.topsecretrecipes.com

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