Beef Tenderloin with MarsalaMushroom Sauce Aunt Bees Recipes

Beef Tenderloin with MarsalaMushroom Sauce Aunt Bees Recipes A1 Steak Sauce Chuck Steak Recipe Free Delicious Italian Recipes Simple Easy Recipes Online italian mushroom sauce for steak Italian Sauce Steak Whats Cookin Italian Style Cuisine Lidias Italy: Recipes: Mushroom Ragu. This put me in my superhappy place. When I first made it . A1 Steak Sauce Chuck Steak Recipe Free Delicious Italian Recipes Simple Easy Recipes Online Beef Tenderloin with MarsalaMushroom Sauce Aunt Bees Recipes

italian mushroom sauce for steak Beef Tenderloin with MarsalaMushroom Sauce Aunt Bees Recipes Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant in vitamins and nutrients in addition to flavor. One portobello mushroom has all the potassium like a banana; potassium plays an important role in cardiovascular health and has been shown to help regulate blood pressure levels. Mushrooms may also be rich in B vitamins like riboflavin and niacin, and so are packed with selenium, a robust antioxidant proven to lessen the potential risk of cancer of the prostate.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried perfectly from the mushrooms. This sauce is the perfect way to show an everyday meat and potatoes meal right into a romantic dinner, and is also guaranteed to impress your friends and relatives if serving onlookers.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or perhaps 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 in a large skillet over medium-high heat. Stir inside the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet right into a bowl and set aside.

Pour the port into the skillet, add the bay leaf if desired, and provide with a boil over high heat. Boil for six or seven minutes, or before port actually starts to reduce and undertake 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 from the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back in the sauce.