Pepper Steak with Port Mushroom Sauce

This is what you make when you can find some really great mushrooms at your local market. Pepper steak has been around forever. I first had it when I was dating in the 1400's. I was dating Christopher Columbus and he made it for me before he got married. It's so easy to make it's ridiculous. So is this wonderful wine mushroom sauce that goes with it. Serve with Mashed Cauliflower and a green salad. Virtually fat-free this is only 241 calories per steak. From "The Best of Cooking Light" cookbook. Yield: 4 servings

Ingredients:

4 4-oz beef tenderloin steaks
1 T black peppercorns (crushed)
1/2 t kosher salt
1 1/2 sliced Shitake (or any other variety) mushroom caps
1 T flour or GF blended flour (like Pamela's)
1/3 C port or other sweet red wine
1/4 C minced shallots (use onion in a pinch)
1 T balsamic vinegar
1 C beef broth
2 t Worcestershire sauce
1 t tomato paste
1/8 t dried rosemary
1/2 t Dijon mustard

Prepare the Port Mushroom Sauce: Combine mushroom and flour in a bowl--toss. Combine wine shallots and 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...cool 1 minute. Add mushroom mixture and cook 3 min. --stirring constantly. Stir in mustard and set aside while you prepare the steaks.

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 each steak with rt 1/4 C Port Mushroom Sauce.