Beef Wellington with Red Wine Shallot Sauce Gordon Ramsay ohdenny.

Beef Wellington with Red Wine Shallot Sauce Gordon Ramsay ohdenny. Mushroom, Leek and Tarragon Pasta Gordon Ramsay YouTube mushroom sauce recipe for steak gordon ramsay Gordon Ramsay’s New York Strip Steak Recipe LEWD FOODS Shallot red wine sauce recipe BBC Good Food. Mushroom, Leek and Tarragon Pasta Gordon Ramsay YouTube Beef Wellington with Red Wine Shallot Sauce Gordon Ramsay ohdenny.

mushroom sauce recipe for steak gordon ramsay Beef Wellington with Red Wine Shallot Sauce Gordon Ramsay ohdenny. Elegant Port Wine Mushroom Sauce

If you're looking for a classy 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 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 few varieties to get a gourmet touch.

 

Mushrooms are abundant with vitamins and minerals as well as flavor. One portobello mushroom has just as much potassium as being a banana; potassium plays an important role in cardiovascular health insurance has been shown to help regulate blood pressure levels. Mushrooms are also full of B vitamins like riboflavin and niacin, and they are full of selenium, a strong antioxidant recognized to lessen the potential risk of cancer of the prostate.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried very well with the mushrooms. This sauce is a wonderful way to make a regular meat and potatoes meal right into a romantic dinner, which is certain to impress your friends and relatives 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 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 the large skillet over medium-high heat. Stir in the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet right into a bowl and hang aside.

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