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Pepper steak http://www.myrecipes.com/recipe/pepper-steak-with-port-wine-mushroom-sauce?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

Pepper Steak with Port-Wine Mushroom Sauce

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.
---- or braised sliced green &/or red peppers, onions; braised green beans & pearl onions; mashed potatoes


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

Ingredients

4 (4-ounce) beef tenderloin steaks (about 1 inch thick)
1 tablespoon black peppercorns, crushed
1/2 teaspoon kosher salt



Directions

Step 1
Prepare the Port-Wine Mushroom Sauce, and keep warm.

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.


Nutrition:
Calories 280
Sodium 15% 360mg
Fat 31% 20g
Protein 45% 23g
Carbohydrates 0% 1g


Port-Wine Mushroom Sauce

port wine sauce
http://www.myrecipes.com/recipe/port-wine-mushroom-sauce

This deeply flavored brown mushroom sauce is reminiscent of the classic bordelaise sauce but made in a fraction of the time. It's virtually fat-free--another plus. This sauce garnered our highest rating in the Test Kitchens. Try it with beef, lamb, venison, or pork.

Yield 1 cup (serving size: 1/4 cup)

Ingredients

1 1/2 cups sliced shiitake mushroom caps (about 3 1/2 ounces)
1 tablespoon all-purpose flour
1/3 cup port or other sweet red wine
1/4 cup minced shallots
1 tablespoon balsamic vinegar
1 cup beef broth
2 teaspoons Worcestershire sauce
1 teaspoon tomato paste
1/8 teaspoon dried rosemary
1/2 teaspoon Dijon mustard

Directions

Step 1
Combine mushrooms and flour in a bowl; toss well.

Step 2
Combine wine, shallots, and vinegar in a medium skillet. Bring to a boil; cook until thick (about 3 minutes). Reduce heat to medium. Add broth, Worcestershire, tomato paste, and rosemary; cook 1 minute. Add mushroom mixture; cook 3 minutes, stirring constantly. Stir in mustard.



Nutrition
Calories 69 Calories from fat 3%
Fat 0.2g
Sat fat 0.0g
Mono fat 0.0g
Poly fat 0.1g
Protein 3.8g
Carbohydrate 8.4g
Iron 1mg
Sodium 367mg
Calcium 14mg

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