Fish Fridays: Tuna Steaks with Hot Chile Pepper Sauce – Everyday Road to Healthy

Fish Fridays: Tuna Steaks with Hot Chile Pepper Sauce – Everyday Road to Healthy Seared Black Pepper and Rosemary Crusted Tuna Recipe from Jessica Seinfeld mushroom pepper sauce for tuna steak Pan Seared Ahi Tuna Recipe in 2019 Receipes Pinterest Seared ahi tuna recipe, Ahi tuna Tuna Steak au Poivre with a Mushroom Brandy Sauce. Seared Black Pepper and Rosemary Crusted Tuna Recipe from Jessica Seinfeld Fish Fridays: Tuna Steaks with Hot Chile Pepper Sauce – Everyday Road to Healthy

mushroom pepper sauce for tuna steak Fish Fridays: Tuna Steaks with Hot Chile Pepper Sauce – Everyday Road to Healthy Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition to your dinner menu, make this happen 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 any sort of mushroom you wish, or combine several varieties to get a gourmet touch.

 

Mushrooms are abundant in vitamins and minerals in addition to flavor. One portobello mushroom has all the potassium being a banana; potassium plays an important role in cardiovascular health insurance and has been shown to help regulate blood pressure levels. Mushrooms are also rich in B vitamins like riboflavin and niacin, and therefore are packed with selenium, a strong antioxidant seen to help in reducing potential risk of prostate type of cancer.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is a wonderful way to show an every day meat and potatoes meal in to a romantic dinner, and is also 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 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, 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 the large skillet over medium-high heat. Stir inside shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet right into a bowl and set aside.

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