2 plum tomatoes, seeded and chopped
2 roasted garlic cloves, peeled and mashed
½ cup mushroom broth
1 cup fruity red wine such as zinfandel
¼ tsp coriander seeds, crushed
¼ tsp peppercorns
3 tsp extra-virgin olive oil
Salt and freshly ground pepper
4 beef filets (about 6 oz each)
4 large Portobello mushrooms, 5 oz each, brushed clean, stems removed
- Sauce: in a small saucepan, combine tomatoes, garlic, and broth. Bring to boil and cook until most liquid has evaporated, about 4 minutes. Remove from heat, pour in wine, and add coriander and peppercorns. Bring to boil, reduce heat to medium, and cook until reduced by 1/3, about 8 minutes. Strain. Discard the solids. Whisk into 1 tsp olive oil and ¼ tsp salt. Season with pepper. Keep warm.
- Preheat gas grill to high heat; oil grill rack. Season filets with salt and pepper. To make cross marks, grill over heat 2 minutes, rotate 90 degrees, and grill 1 more minute. Turn filets over and grill 1 minute longer for rare, 2 minutes for medium, and 3 minutes for well done. Transfer filets to platter, tent loosely with foil, and let rest for 10 minutes. Brush mushroom caps with olive oil.
- Grill mushrooms, cap side down, directly over heat, 2 minutes. To make cross marks, rotate 90 degrees and cook 2 more minutes. Turn and grill until tender when pierced in the center with knife, 2-3 minutes. Place a mushroom, cap side down, in the center of each plate. Set a filet on top of the mushroom. Top with ¼ of the wine sauce and serve.