Sautéed Beef Tenderloin Steak with Port and Mushroom Sauce

4 8-ounce beef tenderloin steaks

3 tablespoons olive oil

Salt and pepper, 1/4 tsp each

1/2 teaspoon Worcestershire sauce

3 tablespoons Port

3 tablespoons butter

1 tablespoon minced shallots

8 ounces mushrooms, thinly sliced

• Marinate the beef in the oil, salt and pepper. This adds flavor to the entire dish.

• While the beef is marinating, heat a large sauté pan over medium-high heat for a minute or two (until a drop of water dropped in the pan "pops"). Place the beef in the pan and cook until the sides of the meat turn gray/brown at least halfway up. Then turn the meat to cook the other side. You can test the meat for doneness by feel or by slicing into one and looking at the color.

• When it's a little less cooked than you want it, remove the steaks from the pan and
place them all on one plate, then cover with aluminum foil and to keep them warm. The steaks will continue to cook (up to 10 degrees more, meaning it will go from medium rare to medium) while on the plate and will come to the desired temperature.

• In the same sauté pan, over medium heat, add 1 tablespoon butter and shallots. Sauté for 30 seconds to a minute, then add the mushrooms. Sauté until the mushrooms are almost cooked through, then whisk in the Port and the Worcestershire Sauce and bring to simmer. 

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