Steak Bites with Wild Mushrooms
in Port Demi Glace
5 oz
Beef Steak of Good quality (Filet Mignon, New York or Top Sirloin)
trimmed of fat & sinew, cut into 3/4" cubes
1 C
Wild Mushrooms (Portabella, Shitake, Oyster) packed, thick slices
2 Tbsp
Olive Oil
1 tsp
Minced Shallot
1/4 C
Port Wine
1/4 C
Prepared Brown Sauce Mix
1 Tbsp
Unsalted Butter, room Temperatire
  Seasoning Salt
Heat a heavy skillet on high heat then lightly sprinkle the meat with
seasoning salt.  Add olive oil to the pan and when the oil is hot (to the
smoking point), add the meat and brown it, stirring occasionally for 2
to 3 minutes.  Add the mushrooms and continue to cook for 2 to 3
more minutes or until the mushrooms start to release their water.  
Add the shallots and stir once then remove from the flame and add the
port.  Return the pan to the heat and reduce the wine by half.
Add the prepared brown sauce and bring it to a boil then reduce the
heat to medium.  Cook this for 1 to 2 minutes (more for well done)
then turn off the heat and add the butter, stirring until it is
incorporated.  

Serve the steak and mushroom appetizer in a small, shallow bowl or
rarebit dish with grilled French bread on the side.