Flat Iron Steak with Maple Bourbon Espresso Sauce

Flat Iron Steak with Maple Bourbon Espresso Sauce Prime Flat Iron Steak, Fresh Cranberry Beans, Summer Squash, Morel Mushroom Sauce Far Niente mushroom sauce for flat iron steak Flat Iron Steak with Mushroom Sauce Recipe Allrecipes.com My Super Simple Yet Oh So Tasty! Flat Iron Steak with Mushrooms and Red Wine Sauce. Prime Flat Iron Steak, Fresh Cranberry Beans, Summer Squash, Morel Mushroom Sauce Far Niente Flat Iron Steak with Maple Bourbon Espresso Sauce

mushroom sauce for flat iron steak Flat Iron Steak with Maple Bourbon Espresso Sauce Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are rich in vitamins and nutrients in addition to flavor. One portobello mushroom has as much potassium as being a banana; potassium plays a crucial role in cardiovascular health insurance can help regulate hypertension. Mushrooms are also full of B vitamins like riboflavin and niacin, and they are loaded with selenium, a robust antioxidant proven to help in reducing potential risk of prostate type of cancer.

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 very well with the mushrooms. This sauce is the perfect way to turn an every day meat and potatoes meal in to a romantic dinner, which is likely to impress your guests 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 a large skillet over medium-high heat. Stir inside the shallots, and cook until realize 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 convey with a boil over high heat. Boil for six or seven minutes, or before port begins to reduce and take on a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch to the water, and whisk them to the boiling sauce. Stir until the sauce thickens. Remove the skillet in the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts in the sauce. Stir the cooked mushrooms back in the sauce.