BBC Food Recipes Fillet steak with morel mushroom and wine sauce

BBC Food Recipes Fillet steak with morel mushroom and wine sauce Beef Tenderloin Steaks with Mushroom Sauce Recipe John Besh, Chris Lusk Food Wine recipes for fillet steak and mushrooms beef tenderloin with mushroomred wine sauce daily homemade Best 25+ Steak diane recipe ideas on Pinterest Steak diane sauce, Dianne sauce and Diane sauce. Beef Tenderloin Steaks with Mushroom Sauce Recipe John Besh, Chris Lusk Food Wine BBC Food Recipes Fillet steak with morel mushroom and wine sauce

recipes for fillet steak and mushrooms BBC Food Recipes Fillet steak with morel mushroom and wine sauce Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for 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 like 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 for any gourmet touch.

 

Mushrooms are full of vitamins and minerals in addition to flavor. One portobello mushroom has the maximum amount of potassium like a banana; potassium plays an important role in cardiovascular health insurance and can help regulate blood pressure level. Mushrooms can also be loaded with B vitamins like riboflavin and niacin, and they are filled with selenium, a strong antioxidant known to reduce the chance of cancer of the prostate.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When employed for cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried well from the mushrooms. This sauce is the perfect way to make a day to day meat and potatoes meal in a romantic dinner, which 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 even 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 your 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 inside shallots, and cook until linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out from the skillet into a bowl as well as set aside.

Pour the port into 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 begins to reduce and take on a syrup-like quality. Whisk within the mustard and broth. Dissolve the cornstarch in the water, and whisk them in the boiling sauce. Stir prior to the sauce thickens. Remove the skillet from the heat and whisk inside the remaining 1 tablespoon butter, if desired, until it melts in to the sauce. Stir the cooked mushrooms back in the sauce.