Cast Iron Ribeye Steak w/ Red Wine Mushroom Sauce Paleo Recipes

Cast Iron Ribeye Steak w/ Red Wine Mushroom Sauce Paleo Recipes at homes guest chef Dawn Orrells: steak with a spicy mushroom sauce At Home magazine spicy mushroom sauce for steak Beef Archives Page 2 of 3 Nish Kitchen Ranch Steak with Onions and Mushrooms – Katherine Martinelli. at homes guest chef Dawn Orrells: steak with a spicy mushroom sauce At Home magazine Cast Iron Ribeye Steak w/ Red Wine Mushroom Sauce Paleo Recipes

spicy mushroom sauce for steak Cast Iron Ribeye Steak w/ Red Wine Mushroom Sauce Paleo Recipes Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for your dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is just like delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you want, or combine several varieties for a gourmet touch.

 

Mushrooms are full of minerals and vitamins in addition to flavor. One portobello mushroom has as much potassium like a banana; potassium plays a crucial role in cardiovascular health insurance and can help regulate blood pressure levels. Mushrooms can also be loaded with B vitamins like riboflavin and niacin, and they are full of selenium, a robust antioxidant known to help reduce the risk of prostate cancer.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried perfectly through the mushrooms. This sauce is a wonderful way to change an every day meat and potatoes meal into a romantic dinner, and is sure to impress your friends and relatives if serving a large group.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or even 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 inside shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of the skillet in a bowl and set aside.

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