Beef Tenderloin Steaks with Mushroom Sauce Recipe John Besh, Chris Lusk Food Wine

Beef Tenderloin Steaks with Mushroom Sauce Recipe John Besh, Chris Lusk Food Wine Steak with mushroom sauce mushroom sauce for steak with philadelphia Sirloin Steak with Mushroom Sauce Salu Salo Recipes Pats King of Steaks Philly Cheesesteak Recipe Taste of Home. Steak with mushroom sauce Beef Tenderloin Steaks with Mushroom Sauce Recipe John Besh, Chris Lusk Food Wine

mushroom sauce for steak with philadelphia Beef Tenderloin Steaks with Mushroom Sauce Recipe John Besh, Chris Lusk Food Wine Elegant Port Wine Mushroom Sauce

If you're looking for an elegant 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 it is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you'd like, or combine a number of varieties to get a gourmet touch.

 

Mushrooms are rich in nutrients and vitamins and also flavor. One portobello mushroom has all the potassium as a banana; potassium plays an important role in cardiovascular health insurance and has been shown to help regulate blood pressure. Mushrooms may also be an excellent source of B vitamins like riboflavin and niacin, and therefore are packed with selenium, a strong antioxidant seen to help reduce potential risk of cancer of prostate.

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried adequately by the mushrooms. This sauce is a fantastic way to turn a regular meat and potatoes meal in to a romantic dinner, and is also certain to impress 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 possibly 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 large skillet over medium-high heat. Stir inside the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in to a bowl and hang aside.

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