Serves 2
Cook Time 15 minutes
1 cup dried Portobello Mushrooms
1/2 cup Pacific Beef Broth
1/4 cup water
2 teaspoons all-purpose flour
3/4 teaspoon Dijon mustard
1/2 teaspoon minced garlic (optional)
1/4 teaspoon Black Truffle Salt
1/8 teaspoon ground Tellicherry Peppercorns
House of Nobile Extra Virgin Olive Oil
2 (4-ounce) beef tenderloin steaks
1/2 cup wine
Reconstitute the Portobello Mushrooms. Remove with slotted spoon and set aside. Combine first 7 ingredients in a bowl. Heat a large cast-iron skillet over high heat. Coat pan with Nobile Olive Oil. Add steaks to pan; cook 5 minutes on each side or until desired degree of doneness. Remove steaks from pan. Add Portobello Mushrooms to pan, and cook 3 minutes or until lightly browned. Remove mushrooms from pan. Remove pan from heat; add wine, scraping the pan to loosen browned bits. Reduce heat to medium. Return pan to heat. Add broth mixture to pan; bring to a boil. Cook 1 minute, stirring frequently. Stir in Portobello Mushrooms. Season with Black Truffle Salt and Tellicherry pepper. Divide sauce over steaks and serve.
Recipe adapted from and photo courtesy of www.cookinglight.com
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