Pepper Steak With Mushroom Sauce
MUSHROOM SAUCE INGREDIENTS:
- 1 1/2 cups sliced shitake mushroom caps (about 3 1/2 ounces)
- 1 tablespoon all-purpose flour
- 1/3 cup port or other sweet red wine
- 1/4 cup minced shallots
- 1 tablespoon balsamic vinegar
- 1 cup beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon tomato paste
- 1/8 teaspoon dried rosemary
- 1/2 teaspoon Dijon mustard
DIRECTIONS:
1. Combine mushrooms and flour in a bowl, toss.
2. Combine wine, shallots and balsamic vinegar in a skillet. Bring to a boil and cook until thick.
3. Reduce heat to medium. Add broth, Worcestershire, tomato paste and rosemary. Cook one minute. Add mushroom mixture and cook an additional three minutes, stirring constantly
4. Stir in mustard.
Nutrition Info
Servings Per Recipe: 4
Amount Per Serving
Total Fat: 0.2g
Cholesterol: 0mg
Sodium: 367mg
Total Carbs: 8.4g
Dietary Fiber: 0.5g
Protein: 3.8g
PEPPER STEAK INGREDIENTS
- 4 (4-ounce) beef tenderloin steaks - approximately one inch thick
- 1 tablespoon black peppercorns, crushed
- 1/2 teaspoon kosher salt
DIRECTIONS:
1. After preparing the mushroom sauce and setting aside (keeping warm), sprinkle tenderloin steaks with crushed peppercorns and kosher salt. Heat a nonstick skillet over medium-high heat. Add steaks and cook for three minutes on each side or until steaks are desired doneness. Serve steaks with mushroom sauce.
Nutrition Info
Servings Per Recipe: 4
Amount Per Serving
**Totals include mushroom sauce
Total Fat: 7.7g
Cholesterol: 70mg
Sodium: 722mg
Total Carbs: 9.4g
Dietary Fiber: 1g
Protein: 27.5g
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