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  • T.G.I. Friday's Pepper Steak With Port Mushroom Sauce

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    T.G.I. Friday's Pepper Steak With Port Mushroom Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 c. sliced shiitake mushroom caps (abt 3 1/2 ounce)
    • 1 Tbsp. all-purpose flour
    • 1/3 c. port
    •     (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

    Directions

    1. 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. (
    2. Makes about 1 c.)
    3. 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.
    4. This recipe yields 4 servings.

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