Best 25+ Rump steak recipes ideas on Pinterest Rump steak, Beef en steak and Healthy steak dinners

Best 25+ Rump steak recipes ideas on Pinterest Rump steak, Beef en steak and Healthy steak dinners Bordelaise Red Wine Sauce for steak – Melkkos Merlot mushroom sauce for steak south africa ostrich steak sauce Fillet steak with wild mushroom sauce South Africa Uncorked. Bordelaise Red Wine Sauce for steak – Melkkos Merlot Best 25+ Rump steak recipes ideas on Pinterest Rump steak, Beef en steak and Healthy steak dinners

mushroom sauce for steak south africa Best 25+ Rump steak recipes ideas on Pinterest Rump steak, Beef en steak and Healthy steak dinners Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition in your dinner menu, do this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is also in the same way 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 number of varieties to get a gourmet touch.

 

Mushrooms are full of vitamins and nutrients and also flavor. One portobello mushroom has just as much potassium as a banana; potassium plays a huge role in cardiovascular health and can help regulate blood pressure. Mushrooms will also be an excellent source of B vitamins like riboflavin and niacin, and therefore are filled with selenium, a powerful antioxidant proven to lessen the chance of prostate cancer.

Port wines are a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried well through the mushrooms. This sauce is a fantastic way to show an every day meat and potatoes meal in a romantic dinner, which is guaranteed to impress your 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 possibly 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, in case 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 a large skillet over medium-high heat. Stir inside shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in a bowl and hang aside.

Pour the port in the skillet, add the bay leaf if desired, and provide to a boil over high heat. Boil for six or seven minutes, or before port 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 in to the boiling sauce. Stir prior to the sauce thickens. Remove the skillet from 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.