Medium Rare Rump Steak Mushroom Sauce Picture of Savoy Cafe Restaurant, Katoomba TripAdvisor

Medium Rare Rump Steak Mushroom Sauce Picture of Savoy Cafe Restaurant, Katoomba TripAdvisor Rump steak with mushroom sauce Picture of Milanos, Brisbane TripAdvisor mushroom sauce for rump steak Rump steak with quick mushroom and red wine sauce DrinksFeed Rump steak with mushroom and peppercorn sauce delicious. magazine. Rump steak with mushroom sauce Picture of Milanos, Brisbane TripAdvisor Medium Rare Rump Steak Mushroom Sauce Picture of Savoy Cafe Restaurant, Katoomba TripAdvisor

mushroom sauce for rump steak Medium Rare Rump Steak Mushroom Sauce Picture of Savoy Cafe Restaurant, Katoomba TripAdvisor Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition to 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 just as 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 rich in vitamins and minerals as well as flavor. One portobello mushroom has as much potassium as a banana; potassium plays an important role in cardiovascular health insurance and is shown to help regulate blood pressure level. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and they are packed with selenium, a powerful antioxidant recognized to reduce the chance of cancer of prostate.

Port wines are a sweet, red dessert wine accessible 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 adequately by the mushrooms. This sauce is a brilliant way to show an every day meat and potatoes meal in to a romantic dinner, and it is sure to impress your friends and relatives 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 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 very large skillet over medium-high heat. Stir in the shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in to a bowl and hang aside.

Pour the port in to the skillet, add the bay leaf if desired, and produce to a boil over high heat. Boil for six or seven minutes, or until the port actually starts 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 before sauce thickens. Remove the skillet from your heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back in to the sauce.