Filets of Beef with Mushroom Sauce and Three Peppers

By Kathy_S

Wine suggestion: Pinot Noir or red Burgundy

Ingredients

• Marinade:
• 4 filets of beef, 6 to 8 oz each, 2 inches thick
• 1/4 cup onion, finely chopped
• 1 bay leaf, crushed
• 5 peppercorns (assorted red, pink and black), crushed
• 1/4 cup red wine
• 1/4 cup vegetable oil
• 2 cloves garlic, peeled and halved
• Mushroom Sauce:
• 3 tbsp butter
• 1 shallot, finely chopped
• 1 cup silced mushrooms
• 1/4 cup white wine
• 1/2 cup whipping cream
• Cracked red, green and black peppercorns, to taste

Preparation

Step 1

Combine marinade ingredients in a shallow glass baking dish. Add beef filets, turning to coat with marinade on all sides. Cover with plastic wrap and refigerate for 2 hours or longer.

Lightly oil grill.

Preheat barbecue to medium-high, then reduce heat to medium.

Remove steaks from dish and discard marinade. Grill steaks for 3 minutes, then season with salt and papper and rotate steaks 45 degrees, using tongs, for attractive crossed grill marks. Cook for 3 more minutes, then turn steaks and repeat grilling process. For 2 inch think steaks, cook approximately 12 to 15 minutes for medium rare. Remove from heat. Keep warm while making mushroom sauce.

Using your side burner or stove top, melt butter in a small saute pan over medium-high heat. When butter is bubbly, add shallot and saute 1 minute. Add mushrooms and saute approximately 3 minutes, until wilting. Add white wine. When liquid is reduced by half, add cream. Bring to a boil and reduce slightly. Season with salt and pepper.

To serve, spoon mushroom sauce over filets and sprinkle with colored peppercorns.