Peppered Filet Mignon With Mushroom Wine Sauce

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 4 filet mignon steaks, 1 inch thick
• 1 tablespoon freshly ground black peppercorns
• 1/2 teaspoon kosher salt
• 3 ounces chopped shiitake mushroom caps
• 1 tablespoon flour
• 1/4 cup shallot (minced)
• 1 tablespoon balsamic vinegar
• 1/3 cup red wine (i used merlot, my favorite)
• 1 cup beef broth
• 2 teaspoons worcestershire sauce
• 1 teaspoon tomato paste
• 1/8 teaspoon rosemary
• 1/2 teaspoon dijon mustard

Recipe

• 1 prepare mushroom wine sauce first and set aside: combine mushrooms and flour in a bowl and toss to coat and set aside.
• 2 in a medium skillet, combine wine, shallots, and balsamic vinegar.
• 3 bring to a boil and cook until thickened.
• 4 reduce heat.
• 5 add broth, worcestershire, tomato paste, and rosemary, stir to combine and cook 1 minute.
• 6 add mushrooms and cook 3 minutes, until mushrooms are tender.
• 7 stir in mustard.
• 8 serve sauce over filet mignon.
• 9 fillet mignon: sprinkle steak with crushed black pepper and salt.
• 10 heat a non stick skillet over medium high heat or grill over a medium heat.
• 11 cook steaks for 3-5 minutes on each side until fillet is cooked the way you like it.
• 12 serve with sauce.