Philly Stuffed Flank Steak with Provolone Cheese Sauce

Philly Stuffed Flank Steak with Provolone Cheese Sauce Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites mushroom sauce for steak with philadelphia Steak With Mushroom Sauce OnePlatter Steak with reducedfat creamy mushroom sauce. Pan Seared Garlic Butter Steak Mushroom Cream Sauce Cafe Delites Philly Stuffed Flank Steak with Provolone Cheese Sauce

mushroom sauce for steak with philadelphia Philly Stuffed Flank Steak with Provolone Cheese Sauce Elegant Port Wine Mushroom Sauce

If you're looking for a classy 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 is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you wish, or combine a few varieties for any gourmet touch.

 

Mushrooms are abundant in nutrients and vitamins in addition to flavor. One portobello mushroom has the maximum amount of potassium like a banana; potassium plays a crucial role in cardiovascular health and has been shown to help regulate hypertension. Mushrooms are also rich in B vitamins like riboflavin and niacin, and so are loaded with selenium, a robust antioxidant proven to help in reducing the chance of prostate type of cancer.

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried well through the mushrooms. This sauce is a wonderful way to make a day to day meat and potatoes meal into a romantic dinner, which is likely to impress your friends and relatives 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 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 your 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 the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in a bowl and set aside.

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