Fillet Steak With Mushrooms

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recipes for fillet steak and mushrooms Fillet Steak With Mushrooms Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition for a dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you'd like, or combine a couple of varieties for any gourmet touch.

 

Mushrooms are full of vitamins and minerals and also flavor. One portobello mushroom has as much potassium being a banana; potassium plays a huge role in cardiovascular health insurance has been shown to help regulate blood pressure levels. Mushrooms are also full of B vitamins like riboflavin and niacin, and they are filled with selenium, an effective antioxidant recognized to help reduce the potential risk of cancer of prostate.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried very well from the mushrooms. This sauce is a fantastic way to make an every day meat and potatoes meal in to a romantic dinner, and it is certain to impress you and your guests if serving onlookers.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or even a combination, thoroughly cleaned and cut into bite-sized pieces
1 cup port wine, any variety
1 bay leaf (optional)
1/4 cup Dijon mustard
1 14-ounce can beef broth (or vegetable broth, if a lighter flavor is desired)
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon cold butter (optional; use for richer results)

Melt two tablespoons of butter in a very large skillet over medium-high heat. Stir in the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in to a bowl and set aside.

Pour the port in to the skillet, add the bay leaf if desired, and convey to some boil over high heat. Boil for six or seven minutes, or prior to the port actually starts to reduce and handle a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch in the water, and whisk them in to the boiling sauce. Stir prior to the sauce thickens. Remove the skillet through the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back into the sauce.