Roasted Beef Tenderloin with MushroomPort Sauce Recipe

Roasted Beef Tenderloin with MushroomPort Sauce Recipe Beef Tenderloin With Mushroom Sauce And Pancetta RecipesPlus mushroom sauce for beef tenderloin roast Beef Tenderloin with Mushroom Pan Sauce Peppercorn Beef Tenderloin Roast with Mushroom Cream Sauce RoastPerfect My Nourished Home. Beef Tenderloin With Mushroom Sauce And Pancetta RecipesPlus Roasted Beef Tenderloin with MushroomPort Sauce Recipe

mushroom sauce for beef tenderloin roast Roasted Beef Tenderloin with MushroomPort Sauce Recipe Elegant Port Wine Mushroom Sauce

If you're looking for an elegant addition for a dinner menu, make this happen easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is in the same way delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use almost any mushroom you wish, or combine several varieties to get a gourmet touch.

 

Mushrooms are full of vitamins and nutrients along with flavor. One portobello mushroom has all the potassium as a banana; potassium plays an important role in cardiovascular health and is shown to help regulate blood pressure level. Mushrooms can also be full of B vitamins like riboflavin and niacin, and so are full of selenium, a powerful antioxidant seen to help reduce the potential risk of prostate cancer.

Port wine 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 suitable for finer dining. In this sauce, it's flavor is carried well by the mushrooms. This sauce is a fantastic way to change a regular meat and potatoes meal into a romantic dinner, and is also guaranteed to impress your guests if serving onlookers.

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 a very large skillet over medium-high heat. Stir inside shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet in to a bowl and hang aside.

Pour the port to 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 begins to reduce and handle a syrup-like quality. Whisk inside mustard and broth. Dissolve the cornstarch to the water, and whisk them to the boiling sauce. Stir until 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 to the sauce.