Pepper Steak With Port Wine Mushroom Sauce Recipes

BEEF TENDERLOIN STEAKS WITH PORT-ROSEMARY SAUCE

Beef Tenderloin Steaks with Port-Rosemary Sauce image

A quick and easy Beef Tenderloin Steak recipe with Port-Rosemary Sauce. Can be prepared in 45 minutes or less.

Provided by Jason Radlinger

Categories Beef Herb Christmas Valentine's Day Low Carb Beef Tenderloin Port Red Wine Summer Bon Appétit Washington, D.C.

Yield Serves 4

Number Of Ingredients 12

Ingredients

SAUCE
1 tablespoon butter
1/2 cup minced shallots (about 4 ounces)
1 cup dry red wine
3/4 cup ruby Port
1 cup canned beef broth
1 sprig fresh rosemary or 1/2 teaspoon dried
STEAKS
1 tablespoon olive oil
4 1-inch-thick beef tenderloin steaks (about 6 to 8 ounces each)
3 tablespoons chilled and unsalted butter
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried

Steps:

FOR SAUCE:
Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
FOR STEAKS:
Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.
Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
Spoon sauce over steaks and serve.

MUSHROOM PEPPER STEAK

Mushroom Pepper Steak image

Bell peppers, mushrooms and ginger provide the bulk of the flavor in this stir-fry that's not too saucy. Hot rice makes it even better. -Billie Moss, Walnut Creek, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

6 tablespoons reduced-sodium soy sauce, divided
1/8 teaspoon pepper
1 pound beef top sirloin steak, cut into thin strips
1 tablespoon cornstarch
1/2 cup reduced-sodium beef broth
1 garlic clove, minced
1/2 teaspoon minced fresh gingerroot
3 teaspoons canola oil, divided
1 cup julienned sweet red pepper
1 cup julienned green pepper
2 cups sliced fresh mushrooms
2 medium tomatoes, cut into wedges
6 green onions, sliced
Hot cooked rice, optional

Steps:

In a shallow bowl, combine 3 tablespoons soy sauce and pepper; add beef. Turn to coat; cover and refrigerate 30-60 minutes. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside., Drain beef, discarding marinade. In a large nonstick skillet or wok, stir-fry the garlic and ginger in 2 teaspoons oil for 1 minute. Add the beef; stir-fry 4-6 minutes or until no longer pink. Remove beef and keep warm. , Stir-fry the peppers in remaining oil for 1 minute. Add mushrooms; stir-fry 2 minutes longer or until peppers are crisp-tender. Stir broth mixture and add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to pan; add tomatoes and onions. Cook for 2 minutes or until heated through. Serve over rice if desired.

Nutrition Facts : Calories 241 calories, Fat 10g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 841mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic exchanges

PORT WINE MUSHROOM SAUCE

Port Wine Mushroom Sauce image

Drizzle this sauce over simple roast chicken, game, beef or vegetarian roasts and you have a gourmet meal. You can use one kind of mushroom or a blend of different varities. I like Shiitake mushrooms in this recipe. Remember the better quality wine and broth you use, the better the finished sauce.

Provided by Geema

Categories Sauces

Time 15m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon butter
1 1/2 cups mushrooms, sliced
1 tablespoon flour
1/3 cup port wine
1/4 cup shallot, minced
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

Steps:

In a medium skillet, melt the butter and saute the mushrooms for about 3 minutes, then stir in flour, combining well.
In another skillet, combine the wine, shallots and vinegar, boiling until thickk, about 3 minutes.
Reduce heat to medium. Add broth, Worcestershire, tomato paste and rosemary, cooking for 1 minute.
Add mushroom mixture and cook 3 minutes, stirring constantly, then add mustard to sauce.
Serve warm.

Nutrition Facts : Calories 88.5, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 299.3, Carbohydrate 8.3, Fiber 0.4, Sugar 3.1, Protein 2.1

PEPPER STEAK WITH PORT-WINE MUSHROOM SAUCE

Pepper Steak With Port-Wine Mushroom Sauce image

Make and share this Pepper Steak With Port-Wine Mushroom Sauce recipe from Food.com.

Provided by bmcnichol

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups sliced shiitake mushroom caps (about 3 1/2 ounces)
1 tablespoon all-purpose flour
1/3 cup port wine or 1/3 cup other sweet red wine
1/4 cup minced shallot
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
4 (4 ounce) beef tenderloin steaks (about 1 inch thick)
1 tablespoon black peppercorns, crushed
1/2 teaspoon kosher salt

Steps:

To make Port-Wine Mushroom Sauce combine mushrooms and flour in a bowl and toss well.
Combine wine, shallots, and vinegar in a medium skillet.
Bring to a boil and cook until thick.
Reduce heat to medium.
Add broth, Worcestershire, tomato paste, and rosemary and cook 1 minute.
Add mushroom mixture and cook 3 minutes, stirring constantly.
Stir in mustard.
Keep sauce warm.
Sprinkle steaks with peppercorns and salt.
Heat a nonstick skillet over medium-high heat.
Add steaks and cook 3 minutes on each side or until desired degree of doneness.
Serve Port-Wine Mushroom Sauce over steaks.

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