Glutenfreeda.com: Recipe Index

Click here to Sign Up for Our FREE Weekly Newsletter!

Home Page
This Month's Recipes
Weekly Gluten-Free Featured Recipe
Gluten-Free Monthly Menus
Top 5 Gluten-Free Recipes
Weekly Newsletter Signup
Online Gluten-Free Cooking Class
Glutenfreeda's Favorites
Gluten-Free Product Testing
My Account
My Recipe Box
Celiac News

Glutenfreeda's Blog

Glutenfreeda on Twitter

Glutenfreeda on Facebook

RSS

Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

Save

Pepper Steak w/Port Wine-Mushroom Sauce

Cummulative Rating
N/A
Servings
Serves 4.
Difficulty
Easy

Ingredients

For sauce:
1 1/2 cups shitake mushrooms, sliced
1 Tablespoon gf flour
1/3 cup port wine
1/4 cup shallots, minced
1 Tablespoon balsamic vinegar
1 cup gf beef broth
2 teaspoons gf worchestershire sauce
1 teaspoon tomato paste
1/8 teaspoon dried rosemary
1/2 teaspoon gf stone ground mustard

For steak:
4 beef tenderloin steaks
1 Tablespoon black peppercorns, crushed
1/2 teaspoon salt

Directions

For sauce:
In a bowl combine mushrooms and gf flour and toss well.

In a medium skillet combine wine, shallots, and vinegar; bring to a boil and cook until thick, about 3 minutes. Reduce heat to medium. Add gf broth, gf worchestershire sauce, tomato paste and rosemary. Cook 1 minute. Add mushroom mixture and cook another 3 minutes, stirring constantly. Stir in mustard. Cover and remove from heat.

For steaks:
Sprinkle steaks with peppercorns and salt. Heat a heavy skillet over medium-high heat. Add steaks and cook 3 minutes on each side, or until desired degree of doneness. To serve: place steaks on plates and top with Port Wine-Mushroom Sauce.

Recommended Tools