Rump steak with mushroom and Madeira sauce The recipe is o… Flickr

Rump steak with mushroom and Madeira sauce The recipe is o… Flickr Rump Steak with Mushroom Sauce 71/365 Vicki Flickr mushroom sauce for rump steak Medium Rare Rump Steak Mushroom Sauce Picture of Savoy Cafe Restaurant, Katoomba TripAdvisor Rump Steak with Red Wine and Mushroom Sauce Whats for Dinner. Rump Steak with Mushroom Sauce 71/365 Vicki Flickr Rump steak with mushroom and Madeira sauce The recipe is o… Flickr

mushroom sauce for rump steak Rump steak with mushroom and Madeira sauce The recipe is o… Flickr 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 also just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you want, or combine a couple of varieties for a gourmet touch.

 

Mushrooms are rich in minerals and vitamins in addition to flavor. One portobello mushroom has the maximum amount of potassium as a banana; potassium plays a crucial role in cardiovascular health insurance can help regulate blood pressure. Mushrooms will also be rich in B vitamins like riboflavin and niacin, and are full of selenium, a powerful antioxidant seen to help reduce the chance 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 suitable for finer dining. In this sauce, it's flavor is carried well from the mushrooms. This sauce is a wonderful way to turn a day to day meat and potatoes meal right into a romantic dinner, which is likely to impress your guests if serving onlookers.

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 the 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 out from the skillet in a bowl and hang 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 actually starts to reduce and take on a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch into the water, and whisk them in the boiling sauce. Stir until the sauce thickens. Remove the skillet from the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back in the sauce.