Pan Seared Steak with Creamy Mushroom Sauce 30Min Steak Dinner Recipe!

Pan Seared Steak with Creamy Mushroom Sauce 30Min Steak Dinner Recipe! The Low Carb Diabetic: Steak with Creamy Mushroom Sauce mushroom sauce for steak ingredients Steak with Creamy Mushroom Sauce Steak With Creamy Balsamic Mushroom Sauce • A Sweet Pea Chef. The Low Carb Diabetic: Steak with Creamy Mushroom Sauce Pan Seared Steak with Creamy Mushroom Sauce 30Min Steak Dinner Recipe!

mushroom sauce for steak ingredients Pan Seared Steak with Creamy Mushroom Sauce 30Min Steak Dinner Recipe! Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for your dinner menu, try this 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 almost any mushroom you want, or combine a number of varieties for any gourmet touch.

 

Mushrooms are abundant with minerals and vitamins in addition to flavor. One portobello mushroom has as much potassium like a banana; potassium plays an important role in cardiovascular health and is shown to help regulate blood pressure levels. Mushrooms can also be rich in B vitamins like riboflavin and niacin, and they are loaded with selenium, a powerful antioxidant recognized to reduce potential risk of prostate cancer.

Port wines are a sweet, red dessert wine for sale in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried very well with the mushrooms. This sauce is a wonderful way to make an everyday meat and potatoes meal into a romantic dinner, and is also likely 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 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 in the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet into a bowl and hang aside.

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