Seared Porterhouse Steak Recipe Video Martha Stewart

Seared Porterhouse Steak Recipe Video Martha Stewart Shell Steak with Shiitake Mushroom Sauce, Recipe from Martha Stewart Living, November 1994 mushroom sauce for steak martha stewart Mushroom Recipes Martha Stewart Seared Porterhouse Steak Recipe Video Martha Stewart. Shell Steak with Shiitake Mushroom Sauce, Recipe from Martha Stewart Living, November 1994 Seared Porterhouse Steak Recipe Video Martha Stewart

mushroom sauce for steak martha stewart Seared Porterhouse Steak Recipe Video Martha Stewart Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition to your dinner menu, do that easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, and it is equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any kind of mushroom you'd like, or combine a few varieties for a gourmet touch.

 

Mushrooms are abundant in vitamins and nutrients and also flavor. One portobello mushroom has the maximum amount of potassium like a banana; potassium plays a huge role in cardiovascular health insurance is shown to help regulate hypertension. Mushrooms can also be full of B vitamins like riboflavin and niacin, and they are packed with selenium, a strong antioxidant proven to reduce the potential risk of cancer of prostate.

Port wines are a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried well through the mushrooms. This sauce is a wonderful way to make a regular meat and potatoes meal into a romantic dinner, and is certain to impress your invited 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 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, 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 in a large skillet over medium-high heat. Stir inside shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in a bowl and set aside.

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