Sirloin Tip Roast as Steak Tips in Mushroom Wine Sauce – Oranges and Almonds

Sirloin Tip Roast as Steak Tips in Mushroom Wine Sauce – Oranges and Almonds Beef Tenderloin Steaks with Mushroom Sauce Recipe John Besh, Chris Lusk Food Wine mushroom sauce for steak tips Steak Tips with Mushroom Marsala Sauce Tasty Kitchen: A Happy Recipe Community! Steak Tips with Mushroom Sauce Recipe Allrecipes.com. Beef Tenderloin Steaks with Mushroom Sauce Recipe John Besh, Chris Lusk Food Wine Sirloin Tip Roast as Steak Tips in Mushroom Wine Sauce – Oranges and Almonds

mushroom sauce for steak tips Sirloin Tip Roast as Steak Tips in Mushroom Wine Sauce – Oranges and Almonds Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for your dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is equally 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 minerals and vitamins in addition to flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays a huge role in cardiovascular health insurance has been shown to help regulate hypertension. Mushrooms can also be full of B vitamins like riboflavin and niacin, and they are filled with selenium, an effective antioxidant proven to lessen the chance of prostate type of cancer.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is a wonderful way to show an every day meat and potatoes meal right into a romantic dinner, and is also guaranteed to impress you and 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 very 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 of the skillet right into a bowl and hang up aside.

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