Steak with mushroom sauce Healthy Food Guide

Steak with mushroom sauce Healthy Food Guide Beef Tenderloin Steaks with Mushroom Sauce Recipe John Besh, Chris Lusk Food Wine mushroom sauce for steaks pakistan Steak with mushroom sauce Steaks with Mushroom Sauce Recipe Taste of Home. Beef Tenderloin Steaks with Mushroom Sauce Recipe John Besh, Chris Lusk Food Wine Steak with mushroom sauce Healthy Food Guide

mushroom sauce for steaks pakistan Steak with mushroom sauce Healthy Food Guide Elegant Port Wine Mushroom Sauce

If you're looking for a stylish 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 as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you would like, or combine a couple of varieties for the gourmet touch.

 

Mushrooms are abundant with minerals and vitamins and also flavor. One portobello mushroom has all the potassium being a banana; potassium plays a crucial role in cardiovascular health insurance is shown to help regulate hypertension. Mushrooms may also be an excellent source of B vitamins like riboflavin and niacin, and so are loaded with selenium, a robust antioxidant seen to help in reducing the potential risk of cancer of the prostate.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried adequately from the mushrooms. This sauce is a fantastic way to turn a regular meat and potatoes meal into a romantic dinner, which is sure 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 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 your lighter flavor is desired)
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon cold butter (optional; use for richer results)

Melt two tablespoons of butter inside a large skillet over medium-high heat. Stir within the 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 into the skillet, add the bay leaf if desired, and bring to your boil over high heat. Boil for six or seven minutes, or until the port actually starts to reduce and handle a syrup-like quality. Whisk inside the mustard and broth. Dissolve the cornstarch in the water, and whisk them to the boiling sauce. Stir until the sauce thickens. Remove the skillet from the heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back into the sauce.