The deeply flavored port mushroom sauce in this recipe is reminiscent of a classic bordelaise sauce but is made in a fraction of the time. It's practically fat-free and it's versatile -- try it with lamb, venison or pork, besides the beef called for here.
The recipe, which the editors say garnered the highest rating in the test kitchens of "Cooking Light" magazine, is included in their all-recipe special cookbook edition, "The Best of Cooking Light 2" ($9.95 paperback, at newsstands during March).
Editor Ellen Carroll explains in her introduction that the 118 recipes that make up the collection were chosen for their excellence by magazine testers and staffers, who also took readers' feedback into account.
Pepper Steak With Port Mushroom Sauce
For the Port Mushroom Sauce:
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
To make Port Mushroom Sauce:
Combine mushrooms and flour in a bowl; toss.
Combine the wine, shallots and balsamic vinegar in a medium skillet. Bring to a boil; cook until thick (about 3 minutes).
Reduce heat to medium. Add broth, Worcestershire sauce, tomato paste and rosemary; cook 1 minute. Add mushroom mixture; cook 3 minutes, stirring constantly.
Stir in mustard. Set aside and keep warm.
Makes about 1 cup, 4 servings.
Nutrition information per 1/4 cup serving: 69 cal., 0.2 g fat, 3.8 g pro., 8.4 g carbo., 0.5 g fiber, 0 mg chol., 367 mg sodium.
For the Pepper Steak:
Four 4-ounce beef tenderloin steaks (about 1 inch thick)
1 tablespoon black peppercorns, crushed
1/2 teaspoon kosher salt
Sprinkle steaks with peppercorns and salt. Heat a nonstick skillet over medium-high heat. Add steaks; cook for 3 minutes on each side or until desired degree of doneness. Serve with Port Mushroom Sauce.
Makes 4 servings.
Nutrition information per serving with sauce: 241 cal., 7.7 g fat (3 g saturated fat), 27.5 g pro., 9.4 g carbo., 1 g fiber, 70 mg chol., 722 mg sodium.
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