Steak Night Menu – Humber Tavern

Steak Night Menu – Humber Tavern Stilton Recipes goodtoknow how to make stilton and mushroom sauce for steak Steak with stilton brandy sauce celeriac chips RECETAS Comida, Comida bebida y Recetas Stilton Recipes goodtoknow. Stilton Recipes goodtoknow Steak Night Menu – Humber Tavern

how to make stilton and mushroom sauce for steak Steak Night Menu – Humber Tavern Elegant Port Wine Mushroom Sauce

If you're looking for a classy 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 also just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you'd like, or combine a couple of varieties to get a gourmet touch.

 

Mushrooms are rich in nutrients and vitamins as well as flavor. One portobello mushroom has as much potassium as being a banana; potassium plays a crucial role in cardiovascular health insurance and is shown to help regulate blood pressure levels. Mushrooms will also be loaded with B vitamins like riboflavin and niacin, and they are loaded with selenium, a strong antioxidant seen to reduce potential risk of cancer of prostate.

Port wine 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 suitable for finer dining. In this sauce, it's flavor is carried perfectly with the mushrooms. This sauce is a wonderful way to change a day to day meat and potatoes meal into a romantic dinner, which is likely to impress you and 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 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, in case 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 in the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in to a bowl as well as set 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 before port begins to reduce and handle a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch into the water, and whisk them in to the boiling sauce. Stir until the sauce thickens. Remove the skillet from your heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back in the sauce.