Steak and mushroom with pepper sauce Healthy Food Guide

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mushroom pepper sauce for steak Steak and mushroom with pepper sauce Healthy Food Guide Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for your dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you'd like, or combine a couple of varieties to get a gourmet touch.

 

Mushrooms are full of vitamins and nutrients and also flavor. One portobello mushroom has the maximum amount of potassium being a banana; potassium plays a crucial role in cardiovascular health insurance and can help regulate blood pressure. Mushrooms are also loaded with B vitamins like riboflavin and niacin, and therefore are packed with selenium, a powerful antioxidant known to reduce the risk of prostate type of cancer.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is a brilliant way to change an everyday meat and potatoes meal right into a romantic dinner, and it is likely to impress you and your guests if serving a large group.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or 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 the lighter flavor is desired)
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon cold butter (optional; use for richer results)

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

Pour the port into 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 starts to reduce and accept a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch to the water, and whisk them in the boiling sauce. Stir until the sauce thickens. Remove the skillet from the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back in to the sauce.