Beef Tenderloin served with a Port Wine Shiitake Mushroom Sauce

I am of the firm opinion that a good cut of meat needs nothing more than a little salt and pepper.  Cook the steaks to your likeness whether it be on the bbq, in the oven or on the stove.

Sauce is sweet and savoury; full bodied like a good bottle of wine!  Added plus is that it is virtually fat free at only 69 calories per serving ¼ cup!

1.5 c of sliced shitake mushroom caps (I know that they are dear but they are so worth it)

1 T all purpose flour

1/3 c port wine

¼ c minced shallots

1 T white wine balsamic vinegar

1 c beef broth

2 t Worcestershire sauce

1 t tomato paste

1 sprig of rosemary or ½ t dried

½ t Dijon mustard

Combine mushrooms and flour.  Toss and set aside.

In a large saucepan/wok combine wine, shallots and vinegar.  Bring to a boil and cook until thick (3 mins)

Reduce heat to medium and add broth, Worcestershire sauce, tomato paste and rosemary.  Cook 1 minute.  Add mushrooms and cook another 3 minutes, stirring constantly. 

Stir in mustard.

Courtesy of:  Cooking Light Annual Cookbook

http://www.myrecipes.com/recipe/port-wine-mushroom-sauce