Ingredients

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

Instructions

1. Prepare Mushroom wine Sauce first and set aside: Combine Mushrooms and flour in a bowl and toss to coat and set aside.

2. In a medium skillet, combine wine, shallots, and balsamic vinegar.

3. Bring to a boil and cook until thickened.

4. Reduce heat.

5. Add broth, Worcestershire, tomato paste, and rosemary, stir to combine and cook 1 minute.

6. Add mushrooms and cook 3 minutes, until mushrooms are tender.

7. Stir in mustard.

8. Serve sauce over Filet Mignon.

9. Fillet Mignon: Sprinkle steak with crushed black pepper and salt.

10. Heat a non stick skillet over medium high heat or grill over a medium heat.

11. Cook steaks for 3-5 minutes on each side until fillet is cooked the way you like it.

12. Serve with sauce.