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1. In a medium bowl, combine the mushrooms and flour and toss to coat.
2. Set aside.
3. Combine the red wine, shallot and balsamic vinegar in a medium skillet.
4. Bring the mixture to a boil and cook until the mixture has begun to thicken.
5. Reduce the heat.
6. Add the beef broth, Worcestershire sauce, tomato paste and rosemary.
7. Stir to combine.
8. Cook for 1 minute.
9. Add the mushrooms and cook for 3 minutes or until tender.
10. Stir in the Dijon mustard.
11. Remove from the heat and set aside.
12. Sprinkle the steaks with crushed black pepper and salt.
13. Heat a non-stick skillet over medium high heat.
14. Add the steaks to the skillet and cook for 3 to 5 minutes or until the steak has reached the desired doneness.
15. Pour the mushroom sauce over the steaks and serve.
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