Red Wine Mushroom Steak - serves 4

Pepper Steak:
Four 4-ounce beef tenderloin steaks about 1 inch thick
1 tbsp black peppercorns, crushed
1/2 tsp kosher salt

Port Mushroom Sauce:
1 1/2 cups shiitake mushroom caps, sliced
1 tbsp flour
1/3 cup port red wine
1/4 cup shallots, minced
1 tbsp balsamic vinegar
1 cup beef broth
2 tsp Worcestershire sauce
1 tsp tomato paste
1/8 tsp dried rosemary
1/2 tsp Dijon mustard

Combine mushrooms and flour in a bowl and toss to coat.
Combine the wine, shallots and balsamic vinegar in a medium skillet and bring to a boil. Cook until thick for about 3 minutes, reduce heat to medium.
Add broth, Worcestershire sauce, tomato paste and rosemary and cook for 1 minute.
Add mushroom mixture and cook for about 3 minutes, stirring constantly.
Stir in mustard. Set aside and keep warm.

For the Pepper Steak:
Sprinkle steaks with peppercorns and salt.
Heat a nonstick skillet over medium-high heat. Add steaks; cook for 3 minutes on each side or until desired doneness.
Pour Port Mushroom Sauce over the tops of each steak and serve.