Makes 4 servings. Difficulty
4 beef tenderloin steaks (filet mignon) 1 teaspoon mustard seeds 1 teaspoon paprika about 1/8 teaspoon cayenne pepper 1/2 teaspoon fennel seeds Salt and freshly ground black pepper
1 Tablespoon unsalted butter 1 teaspoon olive oil 1 shallot, minced 1 garlic clove, minced 4 shiitake mushrooms, stemmed and sliced 2 cups cremini mushrooms, stemmed and sliced 1 red bell pepper, roasted, skinned and cut into 1 inch pieces 2 Tablespoons red wine
Prepare a grill.
Place mustard seeds, paprika, cayenne and fennel in a mortar and pestle and grind until almost a powder. Season the steaks on both sides with salt and freshly ground black pepper. Press the spice mixture into all sides of the steaks. Spray the steaks with olive oil on both sides. Grill steaks for 5 minutes per side or until medium rare. Remove steaks from the grill and tent with foil to keep warm.
Meanwhile, heat the butter and olive oil in a medium skillet over medium-high heat. Add the shallots and garlic and sauté for 2 minutes or until fragrant and softened. Add the mushrooms to the skillet; sauté until tender, about 3 minutes. Add the roasted red peppers; sauté for 2 minutes. Add the wine and bring mixture to a simmer. Let the wine "cook off" for about 2 minutes. Adjust seasonings to taste with salt and freshly ground black pepper.
To serve, place a steak on each dinner plate and spoon mushroom-roasted red pepper mixture over the top.
Roast the red bell pepper by placing the pepper under the broiler. Blacken the pepper on all sides. Remove the pepper from the broiler and place in a medium bowl. Cover tightly with plastic wrap and let steam for 10 minutes. Remove the pepper and peel off the outer blackened skin. Remove and discard the seeds and stem. Cut the pepper into 1x2-inch pieces. Set aside.