Steak with Tarragon Mushroom Cream Sauce ∂єℓιcισυѕ fσσ∂ Pinterest Steaks, Mushrooms and Sauces

Steak with Tarragon Mushroom Cream Sauce ∂єℓιcισυѕ fσσ∂ Pinterest Steaks, Mushrooms and Sauces Cube Steak with Mushroom Sauce mushroom sauce for steak with sherry Filet Mignon with SherryMushroom Sauce Recipe MyRecipes Cube Steak with Mushroom Sherry Sauce. Cube Steak with Mushroom Sauce Steak with Tarragon Mushroom Cream Sauce ∂єℓιcισυѕ fσσ∂ Pinterest Steaks, Mushrooms and Sauces

mushroom sauce for steak with sherry Steak with Tarragon Mushroom Cream Sauce ∂єℓιcισυѕ fσσ∂ Pinterest Steaks, Mushrooms and Sauces Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition in your dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is just as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you would like, or combine a couple of varieties for the gourmet touch.

 

Mushrooms are rich in minerals and vitamins and also flavor. One portobello mushroom has just as much potassium being a banana; potassium plays a huge role in cardiovascular health insurance and can help regulate blood pressure levels. Mushrooms may also be full of B vitamins like riboflavin and niacin, and therefore are loaded with selenium, a robust antioxidant proven to lessen the potential risk of prostate type of cancer.

Port wines are a sweet, red dessert wine available in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried perfectly from the mushrooms. This sauce is the perfect way to show a regular meat and potatoes meal in a romantic dinner, and it is certain 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 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 inside the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in to a bowl and hang aside.

Pour the port in the skillet, add the bay leaf if desired, and provide to some boil over high heat. Boil for six or seven minutes, or before the port begins to reduce and undertake a syrup-like quality. Whisk within the 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 to the sauce. Stir the cooked mushrooms back in the sauce.