Beef Tenderloin with MushroomDill Sauce Recipe FineCooking

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mushroom and mustard sauce for steak Beef Tenderloin with MushroomDill Sauce Recipe FineCooking Elegant Port Wine Mushroom Sauce

If you're looking for a stylish addition for a dinner menu, do 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 few varieties for the gourmet touch.

 

Mushrooms are rich in vitamins and nutrients as well as flavor. One portobello mushroom has as much potassium like a banana; potassium plays a huge role in cardiovascular health and can help regulate blood pressure. Mushrooms may also be loaded with B vitamins like riboflavin and niacin, and they are loaded with selenium, a powerful antioxidant recognized to help in reducing the risk of prostate cancer.

Port wine is a sweet, red dessert wine obtainable in dry and semi-dry varieties. When used by cooking, it adds a deep, complex flavor, perfectly worthy of finer dining. In this sauce, it's flavor is carried perfectly with the mushrooms. This sauce is a wonderful way to change an every day meat and potatoes meal in a romantic dinner, and it is guaranteed to impress you and your 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 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 linked with emotions . soften. Add the mushrooms and continue cooking until tender. Spoon the mushrooms from the skillet in to a bowl and hang up aside.

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