Sirloin Steak with Creamy Mushroom Peppercorn Sauce Slimming Eats Slimming World Recipes

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slimming world creamy mushroom sauce for steak Sirloin Steak with Creamy Mushroom Peppercorn Sauce Slimming Eats Slimming World Recipes Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for a dinner menu, make this happen 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 almost any mushroom you would like, or combine several varieties to get a gourmet touch.

 

Mushrooms are full of vitamins and minerals as well as flavor. One portobello mushroom has all the potassium as being a banana; potassium plays a crucial role in cardiovascular health insurance and has been shown to help regulate hypertension. Mushrooms may also be an excellent source of B vitamins like riboflavin and niacin, and so are full of selenium, an effective antioxidant known to lessen potential risk of cancer of prostate.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried adequately through the mushrooms. This sauce is a brilliant way to show an every day meat and potatoes meal into a romantic dinner, and it is certain 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 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 a large skillet over medium-high heat. Stir within the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in to a bowl and hang up aside.

Pour the port in the skillet, add the bay leaf if desired, and bring with a boil over high heat. Boil for six or seven minutes, or prior to the port actually starts 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 in the heat and whisk within the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back into the sauce.