Sirloin Steak with Mushroom Sauce Salu Salo Recipes

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mushroom pepper sauce for tuna steak Sirloin Steak with Mushroom Sauce Salu Salo Recipes Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition to your dinner menu, try this easy recipe for port wine and mushroom sauce. It adds a savory, sophisticated flavor to beef steaks, which is equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you wish, or combine a number of varieties to get a gourmet touch.

 

Mushrooms are abundant with minerals and vitamins along with flavor. One portobello mushroom has the maximum amount of potassium being a banana; potassium plays an important role in cardiovascular health and can help regulate blood pressure level. Mushrooms are also an excellent source of B vitamins like riboflavin and niacin, and are loaded with selenium, a robust antioxidant proven to lessen potential risk of cancer of prostate.

Port wine is a sweet, red dessert wine available in dry and semi-dry varieties. When useful for cooking, it adds a deep, complex flavor, perfectly suited to finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is the perfect way to make a regular meat and potatoes meal into a romantic dinner, and is likely 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 perhaps 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 inside a large skillet over medium-high heat. Stir inside shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet into a bowl and hang up aside.

Pour the port in to the skillet, add the bay leaf if desired, and bring to 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 the mustard and broth. Dissolve the cornstarch to the water, and whisk them in 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 in the sauce. Stir the cooked mushrooms back in to the sauce.