Simon Food Favourites: The Manhattan Lounge: $7 Steak, Sydney 17 June 2009

Simon Food Favourites: The Manhattan Lounge: $7 Steak, Sydney 17 June 2009 Medium Rare Rump Steak Mushroom Sauce Picture of Savoy Cafe Restaurant, Katoomba TripAdvisor mushroom sauce for rump steak Simon Food Favourites: The Manhattan Lounge: $7 Steak, Sydney 17 June 2009 Rump Steaks Braised with Mushrooms and Onions and Porter Sauce Recipe Robert Irvine Food Network. Medium Rare Rump Steak Mushroom Sauce Picture of Savoy Cafe Restaurant, Katoomba TripAdvisor Simon Food Favourites: The Manhattan Lounge: $7 Steak, Sydney 17 June 2009

mushroom sauce for rump steak Simon Food Favourites: The Manhattan Lounge: $7 Steak, Sydney 17 June 2009 Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are rich in vitamins and minerals along with flavor. One portobello mushroom has the maximum amount of potassium as a banana; potassium plays an important role in cardiovascular health insurance and has been shown to help regulate blood pressure levels. Mushrooms are also loaded with B vitamins like riboflavin and niacin, and they are full of selenium, a strong antioxidant proven to help in reducing the risk of cancer of the prostate.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried very well with the mushrooms. This sauce is a wonderful way to change a regular meat and potatoes meal into a romantic dinner, and is likely 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 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 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 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 and hang up aside.

Pour the port into the skillet, add the bay leaf if desired, and bring to your boil over high heat. Boil for six or seven minutes, or before port starts to reduce and handle a syrup-like quality. Whisk in the mustard and broth. Dissolve the cornstarch to the water, and whisk them into 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 to the sauce. Stir the cooked mushrooms back in to the sauce.