Pepper Steak with Port-Wine Mushroom Sauce

Name: Pepper Steak with Port-Wine Mushroom Sauce
Yield: 4 servings (serving size: 1 steak and 1/4 cup sauce)
Ingredients: Port-Wine Mushroom Sauce; (4-ounce) beef tenderloin steaks (about 1 inch thick); black peppercorns, crushed; kosher salt

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Slather pan-seared beef tenderloin fillets with a homemade port-wine mushroom sauce for a easy but elegant entrée. Serve with steamed asparagus and a buttered roll for a complete meal.

By Marge Perry

Recipe by Cooking Light April 2000

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Randy Mayor

Recipe Summary

Yield:

4 servings (serving size: 1 steak and 1/4 cup sauce)

Ingredients

Port-Wine Mushroom Sauce
(4-ounce) beef tenderloin steaks (about 1 inch thick)
black peppercorns, crushed
kosher salt

Directions

Step 1

Prepare the Port-Wine Mushroom Sauce, and keep warm.

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Step 2

Sprinkle steaks with peppercorns and salt. Heat a nonstick skillet over medium-high heat. Add steaks; cook 3 minutes on each side or until desired degree of doneness. Serve steaks with Port-Wine Mushroom Sauce.

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Pepper Steak with Port-Wine Mushroom Sauce

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Recipe Summary

Ingredients

Directions

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Pepper Steak with Port-Wine Mushroom Sauce

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Pepper Steak with Port-Wine Mushroom Sauce