Best 25+ Fillet steak recipes ideas on Pinterest Cooking fillet steak, Filet mignon and Filet

Best 25+ Fillet steak recipes ideas on Pinterest Cooking fillet steak, Filet mignon and Filet Rib Eye Steaks with Mushroom Sauce Recipe Paula Deen Food Network sweet mushroom sauce for steak Grilled Sirloin Steak/Waiters Choice Paleo Creamy Mushroom Steak Sauce Maple Walnut Sweet Potatoes Recipe. Rib Eye Steaks with Mushroom Sauce Recipe Paula Deen Food Network Best 25+ Fillet steak recipes ideas on Pinterest Cooking fillet steak, Filet mignon and Filet

sweet mushroom sauce for steak Best 25+ Fillet steak recipes ideas on Pinterest Cooking fillet steak, Filet mignon and Filet Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are abundant with nutrients and vitamins along with flavor. One portobello mushroom has as much potassium being a banana; potassium plays an important role in cardiovascular health and can help regulate blood pressure level. Mushrooms may also be full of B vitamins like riboflavin and niacin, and therefore are packed with selenium, a robust antioxidant recognized to lessen the potential risk of cancer of the prostate.

Port wines are a sweet, red dessert wine available in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is a brilliant way to show an every day meat and potatoes meal right into a romantic dinner, which is guaranteed to impress your invited guests 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 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 in the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in a bowl and hang aside.

Pour the port into the skillet, add the bay leaf if desired, and provide to a boil over high heat. Boil for six or seven minutes, or before the port begins to reduce and take on 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 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 to the sauce.