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    Servings: Not specified

    Directions

    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.

    Ingredients
    • 4 filet mignon steaks, 1 inch thick
    • 1 tablespoon freshly ground black peppercorns
    • 1/2 teaspoon kosher salt
    • Wine Mushroom Sauce:
    • 3 ounces chopped shiitake mushroom caps
    • 1 tablespoon flour
    • 1/4 cup shallots (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

    Parsed from recipe text (no separate ingredient records).
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