Fillet Steak with Creamy Garlic Mushrooms and Courgette Wild Rice Pilaf Slimming Eats

Fillet Steak with Creamy Garlic Mushrooms and Courgette Wild Rice Pilaf Slimming Eats Sauces Archives FatGirlSkinny.net Slimming World Weight Loss Blog slimming world creamy mushroom sauce for steak Our best homemade steak sauces Hollandaise sauce goodtoknow Sirloin Steak with a Low Fat Creamy Mushroom Peppercorn Sauce Slimming Eats Slimming World . Sauces Archives FatGirlSkinny.net Slimming World Weight Loss Blog Fillet Steak with Creamy Garlic Mushrooms and Courgette Wild Rice Pilaf Slimming Eats

slimming world creamy mushroom sauce for steak Fillet Steak with Creamy Garlic Mushrooms and Courgette Wild Rice Pilaf Slimming Eats Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition for a dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is just like 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 for any gourmet touch.

 

Mushrooms are rich in vitamins and nutrients along with flavor. One portobello mushroom has all the potassium as a banana; potassium plays a huge role in cardiovascular health insurance can help regulate blood pressure level. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and they are loaded with selenium, a robust antioxidant known to reduce the risk of cancer of the prostate.

Port wines are a sweet, red dessert wine accessible in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried perfectly through the mushrooms. This sauce is a wonderful way to make an every day meat and potatoes meal into a romantic dinner, and is certain to impress your friends and relatives if serving a crowd.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or perhaps 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 within the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in a bowl as well as set 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 until the port starts to reduce and accept a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch in to the water, and whisk them into the boiling sauce. Stir before the sauce thickens. Remove the skillet from the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back to the sauce.