Peppered Filet Mignon with Shallot Wine Sauce

I couldn't decide if this picture looked appetizing or not, but remembering this meal's tastiness level, I decided it was okay.

I recently had the chance to get a smokin' deal on some meat; so awesome I'm not even at liberty to talk about it.  There could be consequences.  Guido promised he would take it easy on my knee caps, though.  

forgive my gibberish please, I'm tired

I've never prepared filet mignon, so of course I had to turn to my good friend google.  Who in turn led me to this recipe on RecipeZaar.  The original recipe had some mushrooms in it, but I just didn't really want them in there, so just went a little heavier on the shallots.

This sauce, in my opinion, was just wonderful.  Kind of tangy and rich at the same time.  I don't know if you can tell in the pic, but the meat is laying on a bed of mashed potatoes, and I have to say the combination of the filet, potatoes, and sauce was just perfect. 

Here's the original recipe with the 'shrooms.  Do with them as you will.

Ingredients

STEAKS

• 4 filet mignon steaks, 1 inch thick
• 1 tablespoon freshly ground black peppercorns
• 1/2 teaspoon kosher salt

WINE MUSHROOM SAUCE

• 3 ounces chopped shiitake mushroom caps
• 1 tablespoon flour
• 1/4 cup shallot (minced)
• 1 tablespoon balsamic vinegar
• 1/3 cup red wine 
• 1 cup beef broth
• 2 teaspoons Worcestershire sauce
• 1 teaspoon tomato paste
• 1/8 teaspoon rosemary
• 1/2 teaspoon Dijon mustard

Prepare Mushroom wine Sauce first and set aside: Combine Mushrooms and flour in a bowl and toss to coat and set aside.

In a medium skillet, combine wine, shallots, and balsamic vinegar.

Bring to a boil and cook until thickened.
Reduce heat.

Add broth, Worcestershire, tomato paste, and rosemary, stir to combine and cook 1 minute.

Add mushrooms and cook 3 minutes, until mushrooms are tender.
Stir in mustard.

Serve sauce over Filet Mignon.

Fillet Mignon: Sprinkle steak with crushed black pepper and salt.
Heat a non stick skillet over medium high heat or grill over a medium heat.

Cook steaks for 3-5 minutes on each side until fillet is cooked the way you like it.

Serve with sauce.

In retrospect, I was thinking it would have been more flavorful to reverse the process, and prepare the steaks first, then do the sauce in the same pan while you keep the steaks warm in the oven.