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Pepper Tenderloin Steak

port-wine mushroom sauce

An elegant, but simple dish. This pan-fried beef tenderloin is served with a delicious sauce that includes shallots, white wine, and mushrooms. It's the perfect dish for date night. 


4 EBF Beef tenderloin steaks

1 tablespoon black pepper

1/2 teaspoon kosher salt


1 1/2 cups sliced mushrooms

1 Tablespoon all-purpose flour

1/4 cup port or sweet wine

1/4 cup minced shallots

1 tablespoon balsamic vinegar

1 cup beef broth

2 teaspoons Worcestershire sauce

1 teaspoon tomato paste

1/2 teaspoon fresh rosemary, finely chopped

1/2 teaspoon dijon mustard


Combine mushrooms and flour in a bowl, set aside.  In a skillet, combine the wine, shallots, and balsamic vinegar.  Bring to boil for about 3 minutes.  Reduce heat to medium.  Add beef broth, Worcestershire, tomato paste, and rosemary.  Cook for a couple minutes. Add mushroom mixture.  Stir constantly for three minutes. Stir in mustard.  Keep Warm.


Sprinkle tenderloins with crushed peppercorns and salt.  In a heated cast iron skillet with a small amount of butter or on the Traeger Grill.  Add steaks.  In the cast iron skillet cook for about 2-3 minutes on each side.  On the Traeger Grill cook on high heat until internal temperature reaches 120 degrees for medium rare or leave on until the desired doneness is reached.  Serve steaks with Port-Wine Mushroom Sauce. Enjoy!

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