Ingredients
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4 filet mignon steaks, 1 inch thick
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1 tablespoon freshly ground black peppercorns
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1 tablespoon flour
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1/4 cup shallot (minced)
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1 tablespoon balsamic vinegar
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1/3 cup red wine (I used Merlot, my favorite)
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1 cup beef broth
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2 teaspoons Worcestershire sauce
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1 teaspoon tomato paste
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3 ounces chopped shiitake mushroom caps
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1/2 teaspoon kosher salt
Instructions
- Prepare Mushroom wine Sauce first and set aside: Combine Mushrooms and flour in a bowl and toss to coat and set aside.
- In a medium skillet, combine wine, shallots, and balsamic vinegar.
- Bring to a boil and cook until thickened.
- Reduce heat.
- Add broth, Worcestershire, tomato paste, and rosemary, stir to combine and cook 1 minute.
- Add mushrooms and cook 3 minutes, until mushrooms are tender.
- Stir in mustard.
- Serve sauce over Filet Mignon.
- Fillet Mignon: Sprinkle steak with crushed black pepper and salt.
- Heat a non stick skillet over medium high heat or grill over a medium heat.
- Cook steaks for 3-5 minutes on each side until fillet is cooked the way you like it.
- Serve with sauce.