Roasted Beef Tenderloin with Mushrooms and White Wine Cream Sauce. Half Baked Harvest

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mushroom sauce for beef tenderloin roast Roasted Beef Tenderloin with Mushrooms and White Wine Cream Sauce. Half Baked Harvest Elegant Port Wine Mushroom Sauce

If you're looking for an elegant 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 also just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you'd like, or combine a few varieties for any gourmet touch.

 

Mushrooms are rich in vitamins and nutrients as well as flavor. One portobello mushroom has just as much potassium as a banana; potassium plays an important role in cardiovascular health insurance and is shown to help regulate blood pressure. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and therefore are filled with selenium, a robust antioxidant known to reduce the potential risk of cancer of the prostate.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried well from the mushrooms. This sauce is a fantastic way to turn a regular meat and potatoes meal into a romantic dinner, and it is 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 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 the 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 shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in a bowl and hang aside.

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