The Savvy Kitchen: Steak Tips with Peppered Mushroom Sauce

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mushroom sauce for steak tips The Savvy Kitchen: Steak Tips with Peppered Mushroom Sauce Elegant Port Wine Mushroom Sauce

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

 

Mushrooms are rich in vitamins and minerals in addition to flavor. One portobello mushroom has just as much potassium as a banana; potassium plays an important role in cardiovascular health insurance and is shown to help regulate blood pressure. Mushrooms may also be full of B vitamins like riboflavin and niacin, and therefore are full of selenium, an effective antioxidant proven to help in reducing the chance of cancer of the prostate.

Port wine is a sweet, red dessert wine accessible in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly fitted to finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is a brilliant way to turn a day to day meat and potatoes meal in to a romantic dinner, which is likely to impress your invited 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 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 in a very large skillet over medium-high heat. Stir inside 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 aside.

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