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

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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 is equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you would like, or combine a number of varieties for any gourmet touch.

 

Mushrooms are rich in vitamins and minerals along with flavor. One portobello mushroom has as much potassium being a banana; potassium plays a huge role in cardiovascular health and can help regulate blood pressure level. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and therefore are loaded with selenium, a strong antioxidant recognized to reduce the risk of prostate type of cancer.

Port wines are a sweet, red dessert wine available in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried perfectly with the mushrooms. This sauce is a fantastic way to show a day to day meat and potatoes meal in to a romantic dinner, and it is sure to impress you and your guests 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 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, in case 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 inside shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl and set aside.

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