Filet Mignon Recipe in Mushroom Sauce VIDEO NatashasKitchen.com

Filet Mignon Recipe in Mushroom Sauce VIDEO NatashasKitchen.com Steak with Creamy Mushroom Sauce Good Housekeeping how to make a nice mushroom sauce for steak Red Wine Mushroom Sauce SavoryReviews 15Minutes Mushroom Sauce for Steaks and Mashed Potatoes. Steak with Creamy Mushroom Sauce Good Housekeeping Filet Mignon Recipe in Mushroom Sauce VIDEO NatashasKitchen.com

how to make a nice mushroom sauce for steak Filet Mignon Recipe in Mushroom Sauce VIDEO NatashasKitchen.com Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition for a dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you would like, or combine several varieties for a gourmet touch.

 

Mushrooms are abundant in vitamins and minerals in addition to flavor. One portobello mushroom has all the potassium as being a banana; potassium plays a huge role in cardiovascular health insurance and can help regulate hypertension. Mushrooms can also be loaded with B vitamins like riboflavin and niacin, and therefore are full of selenium, a robust antioxidant recognized to help reduce potential risk of prostate cancer.

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried well from the mushrooms. This sauce is the perfect way to show a day to day meat and potatoes meal into a romantic dinner, and it is likely to impress you and your 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 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 large skillet over medium-high heat. Stir inside the shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet right into a bowl and hang up aside.

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