Steak with Shallot and Red Wine Sauce – But I Can Cook!

Steak with Shallot and Red Wine Sauce – But I Can Cook! Vanilla Clouds and Lemon Drops: Steak with Red Wine, Mushroom Shallot Sauce { Blue Cheese mushroom sauce for steak shallots Piedmontese.com Skirt Steak With Port, Mushrooms Shallot Sauce Recipe Grilled NY Strip Steak with Crispy Shallots and Mushroom Marsala Sauce Food Done Light. Vanilla Clouds and Lemon Drops: Steak with Red Wine, Mushroom Shallot Sauce { Blue Cheese Steak with Shallot and Red Wine Sauce – But I Can Cook!

mushroom sauce for steak shallots Steak with Shallot and Red Wine Sauce – But I Can Cook! Elegant Port Wine Mushroom Sauce

If you're looking for a classy addition for your dinner menu, make this happen 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 want, or combine several varieties for any gourmet touch.

 

Mushrooms are abundant in vitamins and minerals and also flavor. One portobello mushroom has just as much potassium as a banana; potassium plays an important role in cardiovascular health and is shown to help regulate blood pressure level. Mushrooms will also be full of B vitamins like riboflavin and niacin, and therefore are packed with selenium, a robust antioxidant known to reduce the potential risk of cancer of the prostate.

Port vino is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When employed 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 a wonderful way to change a regular meat and potatoes meal in a romantic dinner, and is certain to impress your guests if serving a crowd.

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