Outback Steakhouse, Inc. runs one of the largest casual steakhouse chains in the United States, Outback Steakhouse. The chain consists of more than 600 Australian-themed restaurants in 47 states and several countries. The dinner-only restaurants serve moderately priced entrees such as seasoned steaks, prime rib, chicken, seafood, and pasta. The chain's signature, however, is an appetizer, the 'Bloomin' Onion.' The company also runs the Carrabba's Italian Grill chain, which includes about 70 dinner-only restaurants offering moderately priced Italian cuisine in a casual atmosphere. Outback Steakhouse, Inc. is also involved in two emerging restaurant chains: an upscale steakhouse called Fleming's Prime Steakhouse and Wine Bar, and another upscale chain called Roy's Restaurants, which features 'east-west' cuisine and was founded by celebrated chef Roy Yamaguchi.

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Filet with Wild Mushroom Sauce




FILET with WILD MUSHROOM SAUCE
Outback Steakhouse Copycat Recipe

A grilled petite filet topped with a rich marsala and wild mushroom sauce. Served with garlic mashed potatoes and fresh seasonal mixed veggies

Serves 4

10 ounce shiitake mushrooms
4 (4-ounce) beef tenderloin steaks, trimmed
1/2 teaspoon pepper
1/4 teaspoon salt
cooking spray
1 teaspoon olive oil
1/4 cup minced shallots
1/2 cup Marsala wine
3/4 cup beef broth
1/2 teaspoon Dijon mustard
1 tablespoon light butter

Remove and discard stems from mushrooms; slice mushrooms. Sprinkle steaks with pepper and salt; coat with cooking spray. Place a large nonstick skillet over high heat. Add steaks; cook 3 to 4 minutes on each side or until desired degree of doneness. Place steaks on a platter; keep warm. Heat oil in pan over medium heat until hot; add shallots, and sauté 1 minute. Add sliced mushrooms; sauté 4 minutes or until tender. Add wine; bring to a boil, reduce heat, and simmer 2 minutes.Add broth and Dijon mustard; boil 5 minutes or until liquid is reduced by half. Remove from heat. Add butter; stir until butter melts. Spoon sauce over steaks.

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