Beef with Red Wine Mushroom Sauce Recipe Mushroom sauce, Tenderloin steak and Dry red wine

Beef with Red Wine Mushroom Sauce Recipe Mushroom sauce, Tenderloin steak and Dry red wine port wine mushroom sauce steak mushroom port wine sauce for steak port wine mushroom sauce steak Beef with Red Wine Mushroom Sauce Recipe Mushroom sauce, Tenderloin steak and Dry red wine. port wine mushroom sauce steak Beef with Red Wine Mushroom Sauce Recipe Mushroom sauce, Tenderloin steak and Dry red wine

mushroom port wine sauce for steak Beef with Red Wine Mushroom Sauce Recipe Mushroom sauce, Tenderloin steak and Dry red wine Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for a dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you wish, or combine a few varieties for a gourmet touch.

 

Mushrooms are full of vitamins and minerals and also flavor. One portobello mushroom has as much potassium as 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 they are filled with selenium, a powerful antioxidant recognized to lessen potential risk of cancer of prostate.

Port vino is 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 day to day meat and potatoes meal right into a romantic dinner, and is also likely to impress your invited 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 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 realize 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 produce with a boil over high heat. Boil for six or seven minutes, or prior to the port actually starts to reduce and handle 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 the heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back to the sauce.