Pepper Steak w/Port Wine-Mushroom Sauce
Posted on January 16, 2013 by Webdev
1 1/2 cups shitake mushrooms, sliced
1 Tablespoon gf flour
1/3 cup port wine
1/4 cup shallots, minced
1 Tablespoon balsamic vinegar
1 cup gf beef broth
2 teaspoons gf worchestershire sauce
1 teaspoon tomato paste
1/8 teaspoon dried rosemary
1/2 teaspoon gf stone ground mustard
4 beef tenderloin steaks
1 Tablespoon black peppercorns, crushed
1/2 teaspoon salt
In a bowl combine mushrooms and gf flour and toss well.
In a medium skillet combine wine, shallots, and vinegar; bring to a boil and cook until thick, about 3 minutes. Reduce heat to medium. Add gf broth, gf worchestershire sauce, tomato paste and rosemary. Cook 1 minute. Add mushroom mixture and cook another 3 minutes, stirring constantly. Stir in mustard. Cover and remove from heat.
Sprinkle steaks with peppercorns and salt. Heat a heavy skillet over medium-high heat. Add steaks and cook 3 minutes on each side, or until desired degree of doneness. To serve: place steaks on plates and top with Port Wine-Mushroom Sauce.
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