Peppered steak with creamy mushroom sauce

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mushroom sauce steak topper Peppered steak with creamy mushroom sauce Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for a dinner menu, do this 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 would like, or combine a couple of varieties for the gourmet touch.

 

Mushrooms are full of nutrients and vitamins in addition to flavor. One portobello mushroom has the maximum amount of 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 loaded with selenium, a strong antioxidant known to lessen potential risk of cancer of the prostate.

Port vino is a sweet, red dessert wine for sale in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried very well from the mushrooms. This sauce is a fantastic way to turn an everyday meat and potatoes meal in to a romantic dinner, which is sure to impress your friends and relatives if serving a crowd.

Elegant Port Wine Mushroom Sauce
3 tablespoons butter
1/4 cup shallots, chopped fine
1 pound of mushrooms, any variety or possibly 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 of your skillet into a bowl as well as set aside.

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