Pan Seared Ahi Tuna Recipe in 2019 Receipes Pinterest Seared ahi tuna recipe, Ahi tuna

Pan Seared Ahi Tuna Recipe in 2019 Receipes Pinterest Seared ahi tuna recipe, Ahi tuna PanSeared Tuna Steak Recipe : Cooking Channel Recipe Nadia G Cooking Channel mushroom pepper sauce for tuna steak Spiced Mexican Tuna Steak Recipe Mixed pepper crusted steak with mushroom salad. PanSeared Tuna Steak Recipe : Cooking Channel Recipe Nadia G Cooking Channel Pan Seared Ahi Tuna Recipe in 2019 Receipes Pinterest Seared ahi tuna recipe, Ahi tuna

mushroom pepper sauce for tuna steak Pan Seared Ahi Tuna Recipe in 2019 Receipes Pinterest Seared ahi tuna recipe, Ahi tuna Elegant Port Wine Mushroom Sauce

If you're looking for a stylish 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 as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any type of mushroom you want, or combine a few varieties for the gourmet touch.

 

Mushrooms are full of minerals and vitamins as well as flavor. One portobello mushroom has all the potassium as a banana; potassium plays a crucial role in cardiovascular health insurance has been shown to help regulate blood pressure level. Mushrooms will also be rich in B vitamins like riboflavin and niacin, and so are filled with selenium, a strong antioxidant seen to help reduce the chance of prostate type of cancer.

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is the perfect way to make a regular meat and potatoes meal in to a romantic dinner, and is also certain 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 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 very large skillet over medium-high heat. Stir in 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 as well as set aside.

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