Peppercorn Filets with Mushroom Port Reduction Sauce

This recipe had me at Reduction Sauce. Anytime a sauce is simmered and reduced, it becomes even more intensely flavored. By its very definition, Reduction is a process of thickening and intensifying the flavor of a liquid. This concentration of flavors is achieved through evaporation. I know, it sounds like a lot of scientific stuff, but what it all comes down to is flavor. Reduction sauces are bursting with flavor.

When you couple the whole concept of a reduction sauce with the use of Port Wine, you know the flavors are going to be intense. Port Wines are Portuguese fortified wines. Fortified wines have a higher alcohol content than other types of wines not as a result of distilling the wine itself but by the introduction of other spirits such as brandy. Fortification is simply a means of strengthening the alcohol content with more spirits. And who doesn’t love spirits, right?

I love being on vacation, staying in hotels and letting someone else make the beds. I just wish there were a way I could take my kitchen along so that I can make fancy steak dinners to enjoy on the beach while we search for whales in the bay.

07-15-2017 - Depoe Bay Whale Watching (45)

Peppercorn Filets with Mushroom Port Reduction Sauce
1 Red Bell Pepper
1 Orange Bell Pepper
4 (6 oz) Filet Mignon Beef Steaks
4 tablespoons cracked Black Pepper
4 Garlic Cloves
2 Shallots
4 tablespoons (2 oz) Olive Oil
2 cups Button Mushrooms, sliced
1 1/4 cups Port Wine
2 tablespoons Butter
Italian Parsley for garnish

Heat a dry cast iron skillet over medium heat. Once hot, roast bell peppers, turning as needed until the skins are blistered. Remove from skillet and let cool. Core, remove seeds and julienne slice. Set aside.

Cover both sides of filet with pepper. Set aside. Mince garlic and shallots, set aside. Slice mushrooms and set aside.

Thinly coat the bottom of the pan with olive oil and sear filets over medium-high heat on both sides until internal temperature reaches 120 degrees.. Remove and keep warm. Add shallots, garlic and mushrooms to the pan; cook until shallots turn translucent and all of the liquid has evaporated from the mushrooms. Add bell peppers and quickly toss until well combined.  Add port wine and let cook until liquid is reduced by half. Whisk in the butter until completely melted.

Arrange mushrooms and peppers in center of each plate, and place filet on top.  Spoon port sauce over the top of filets before serving. Tuck a few sprigs of parsley on each plate for added color, if desired.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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