Steak Tenderloin in a Mushroom and Blue Cheese Sauce Recipe on Closet Cooking

Steak Tenderloin in a Mushroom and Blue Cheese Sauce Recipe on Closet Cooking Steak With Mushroom And Spaghetti · Free Stock Photo italian mushroom sauce for steak 1000+ ideas about Mushroom Cream Sauces on Pinterest Italian pasta recipes, Ravioli sauce Steak with Spicy Mushroom Sauce Publix Recipes. Steak With Mushroom And Spaghetti · Free Stock Photo Steak Tenderloin in a Mushroom and Blue Cheese Sauce Recipe on Closet Cooking

italian mushroom sauce for steak Steak Tenderloin in a Mushroom and Blue Cheese Sauce Recipe on Closet Cooking Elegant Port Wine Mushroom Sauce

If you're looking for a sophisticated addition to your dinner menu, do that 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 kind of mushroom you want, or combine a few varieties to get a gourmet touch.

 

Mushrooms are full of nutrients and vitamins in addition to flavor. One portobello mushroom has all the potassium like a banana; potassium plays a huge role in cardiovascular health insurance can help regulate blood pressure levels. Mushrooms can also be full of B vitamins like riboflavin and niacin, and they are packed with selenium, an effective antioxidant proven to lessen the chance of prostate type of cancer.

Port vino is a sweet, red dessert wine obtainable 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 adequately with the mushrooms. This sauce is a wonderful way to change an every day meat and potatoes meal right into a romantic dinner, and is also sure to impress you and your guests 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 the 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 in the shallots, and cook until realize soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in to a bowl and set aside.

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