Recipe for T.G.i. Fridays Pepper Steak with Port Mushroom Sauce 
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Yield:
4
Ingredients:
Amount Ingredient
PORT MUSHROOM SAUCE ----------------
1/2 cup sliced shiitake mushroom caps (abt 3 1/2 oz)
1 tbl all-purpose flour
1/3 cup port
(or other sweet red wine)
1/4 cup minced shallots
1 tbl balsamic vinegar
1 cup beef broth
2 tsp Worcestershire sauce
1 tsp tomato paste
1/8 tsp dried rosemary
1/2 tsp Dijon mustard
----------------- PEPPER SREAK ----------------
4 x beef tenderloin steaks, 1"-thk - (4 oz ea)
1 tbl black peppercorns crushed
Instructions:
Instructions: For the 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)

For the Pepper Steak: 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.

This recipe yields 4 servings.

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