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Ingredientes
- 1Â 1/2 c. sliced shiitake mushroom caps (abt 3 1/2 ounce)
- 1 Tbsp. all-purpose flour
- 1/3 c. port
- Â Â (or possibly other sweet red wine)
- 1/4 c. chopped shallots
- 1 Tbsp. balsamic vinegar
- 1 c. beef broth
- 2 tsp Worcestershire sauce
- 1 tsp tomato paste
- 1/8 tsp dry rosemary
- 1/2 tsp Dijon mustard
- 4 x beef tenderloin steaks, 1"-thk - (4 ounce ea)
- 1 Tbsp. black peppercorns crushed
- 1/2 tsp kosher salt
Direcciones
- 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 till thick (about 3 min). Reduce heat to medium. Add in broth, Worcestershire sauce, tomato paste and rosemary; cook 1 minute. Add in mushroom mix; cook 3 min, stirring constantly. Stir in mustard. Set aside and keep hot. (
- Makes about 1 c.)
- For the Pepper Steak: Sprinkle steaks with peppercorns and salt. Heat a nonstick skillet over medium-high heat. Add in steaks; cook for 3 min on each side or possibly till desired degree of doneness. Serve with port mushroom sauce.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 4 servings | |
| Calories 275 | |
| Calories from Fat 94 | 34% |
| Total Fat 10.41g | 13% |
| Saturated Fat 4.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 589mg | 25% |
| Potassium 571mg | 16% |
| Total Carbs 11.07g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.71g | 2% |
| Protein 27.56g | 44% |
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