Roast Beef with Wild Mushroom Sauce and CaramelizedShallot Mashed Potatoes Recipe on Snooth Eats

Roast Beef with Wild Mushroom Sauce and CaramelizedShallot Mashed Potatoes Recipe on Snooth Eats mushroom sauce for beef tenderloin roast mushroom sauce for beef tenderloin roast Roast Beef Tenderloin With Red Wine Sauce Sobeys Inc. A Holiday Feast: Roasted Beef Tenderloin with Port, Shallot, and Mushroom Sauce Christmas . mushroom sauce for beef tenderloin roast Roast Beef with Wild Mushroom Sauce and CaramelizedShallot Mashed Potatoes Recipe on Snooth Eats

mushroom sauce for beef tenderloin roast Roast Beef with Wild Mushroom Sauce and CaramelizedShallot Mashed Potatoes Recipe on Snooth Eats Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition in 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 in the same way 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 number of varieties for the gourmet touch.

 

Mushrooms are rich in vitamins and minerals in addition to flavor. One portobello mushroom has as much potassium being a banana; potassium plays an important role in cardiovascular health insurance and is shown to help regulate blood pressure level. Mushrooms are also rich in B vitamins like riboflavin and niacin, and are packed with selenium, a powerful antioxidant known to reduce the potential risk of cancer of the prostate.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used for 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 wonderful way to change an everyday meat and potatoes meal in to a romantic dinner, and it is guaranteed 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, if your 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 they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in a bowl and hang up aside.

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