Flat Iron Steak with Mushroom Sauce Recipe Allrecipes.com

Flat Iron Steak with Mushroom Sauce Recipe Allrecipes.com Crockpot Flat Iron Steak and Mushroom Gravy Intelligent Domestications mushroom sauce for flat iron steak Flat Iron Steak, Gorgonzola Mushroom Risotto, and Roasted Asparagus ChefKristy Crockpot Flat Iron Steak and Mushroom Gravy. Crockpot Flat Iron Steak and Mushroom Gravy Intelligent Domestications Flat Iron Steak with Mushroom Sauce Recipe Allrecipes.com

mushroom sauce for flat iron steak Flat Iron Steak with Mushroom Sauce Recipe Allrecipes.com Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you wish, or combine a few varieties for a gourmet touch.

 

Mushrooms are rich in vitamins and nutrients as well as flavor. One portobello mushroom has the maximum amount of potassium like a banana; potassium plays a huge role in cardiovascular health insurance has been shown to help regulate blood pressure. Mushrooms will also be an excellent source of B vitamins like riboflavin and niacin, and are filled with selenium, a robust antioxidant known to help reduce the chance 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 worthy of finer dining. In this sauce, it's flavor is carried very well from the mushrooms. This sauce is a wonderful way to show an everyday meat and potatoes meal in to a romantic dinner, and is also likely to impress your guests if serving an audience.

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 the 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 out from the skillet right into a bowl and set aside.

Pour the port into the skillet, add the bay leaf if desired, and provide 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 within the mustard and broth. Dissolve the cornstarch in the water, and whisk them into the boiling sauce. Stir until the sauce thickens. Remove the skillet in the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back in the sauce.