Beef Tenderloin Steaks with Mushroom Wine Sauce The Cooking Mom Recipes Nötkött, Recept

Beef Tenderloin Steaks with Mushroom Wine Sauce The Cooking Mom Recipes Nötkött, Recept British Pie Week: Vegan pie recipes and shopbought options – Shepherds, apple, vegetable and mushroom sauce for steak morrisons Mushroom pie, Chicken mushrooms and Crusts on Pinterest Batchelors Pasta n Sauce Pot Chicken Mushroom Flavour 65g Hot Snacks Food Cupboard . British Pie Week: Vegan pie recipes and shopbought options – Shepherds, apple, vegetable and Beef Tenderloin Steaks with Mushroom Wine Sauce The Cooking Mom Recipes Nötkött, Recept

mushroom sauce for steak morrisons Beef Tenderloin Steaks with Mushroom Wine Sauce The Cooking Mom Recipes Nötkött, Recept Elegant Port Wine Mushroom Sauce

If you're looking for a classy 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 equally as delicious ladled over pastas or vegetable sides like asparagus, broccoli, or artichokes. You can use any sort of mushroom you would like, or combine a couple of varieties for the gourmet touch.

 

Mushrooms are abundant with nutrients and vitamins along with flavor. One portobello mushroom has the maximum amount of potassium as being a banana; potassium plays a huge role in cardiovascular health and can help regulate blood pressure level. Mushrooms can also be loaded with B vitamins like riboflavin and niacin, and therefore are filled with selenium, a robust antioxidant known to help in reducing the risk of cancer of the prostate.

Port vino is a sweet, red dessert wine available in dry and semi-dry varieties. When used for cooking, it adds a deep, complex flavor, perfectly suitable for finer dining. In this sauce, it's flavor is carried perfectly by the mushrooms. This sauce is a brilliant way to turn an everyday meat and potatoes meal in to a romantic dinner, which is sure 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 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 inside a large skillet over medium-high heat. Stir inside shallots, and cook until they start to soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms out of your skillet in to a bowl and hang up aside.

Pour the port into the skillet, add the bay leaf if desired, and provide to your 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 the mustard and broth. Dissolve the cornstarch into the water, and whisk them in the boiling sauce. Stir before the sauce thickens. Remove the skillet in the heat and whisk in the remaining 1 tablespoon butter, if desired, until it melts to the sauce. Stir the cooked mushrooms back in to the sauce.