Beef fillet with cream and mushroom sauce Tesco Real Food

Beef fillet with cream and mushroom sauce Tesco Real Food 10 best steak recipes Tesco Real Food mushroom sauce for steak tesco garlic and herb dip tesco 10 best steak recipes Tesco Real Food. 10 best steak recipes Tesco Real Food Beef fillet with cream and mushroom sauce Tesco Real Food

mushroom sauce for steak tesco Beef fillet with cream and mushroom sauce Tesco Real Food 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, 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 want, or combine a number of varieties for a gourmet touch.

 

Mushrooms are rich in minerals and vitamins as well as flavor. One portobello mushroom has just as much potassium as a banana; potassium plays a huge role in cardiovascular health insurance and can help regulate blood pressure levels. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and are filled with selenium, an effective antioxidant known to reduce the risk of cancer of prostate.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried well through the mushrooms. This sauce is a wonderful way to make a regular meat and potatoes meal into a romantic dinner, and is also likely to impress your guests if serving a crowd.

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 a very large skillet over medium-high heat. Stir inside the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in to a bowl and hang aside.

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