Philadelphia Recipe Fillet Steak with Philadelphia Peppercorn sauce

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mushroom sauce for steak with philadelphia Philadelphia Recipe Fillet Steak with Philadelphia Peppercorn sauce Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition in your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and is equally 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 to get a gourmet touch.

 

Mushrooms are rich in minerals and vitamins in addition to flavor. One portobello mushroom has the maximum amount of potassium as a banana; potassium plays an important role in cardiovascular health and can help regulate hypertension. Mushrooms will also be an excellent source of B vitamins like riboflavin and niacin, and so are full of selenium, a robust antioxidant seen to reduce the potential risk of prostate cancer.

Port vino is a sweet, red dessert wine available 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 adequately from the mushrooms. This sauce is a fantastic way to turn a day to day meat and potatoes meal in a romantic dinner, and is certain to impress you and 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 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 inside a 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 right into a bowl as well as set aside.

Pour the port to 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 begins to reduce and accept a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch in to the water, and whisk them in to the boiling sauce. Stir before sauce thickens. Remove the skillet through the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back into the sauce.